SearchXmas Special, Chef Roel Van Camp’s Classic Belgian Chocolate Truffles

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: dark chocolate with less sugar

💰Cheaper: semi-sweet chocolate

Semi-sweet chocolate is more accessible and affordable

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free

coffee liqueur

🥗Healthier: espresso

💰Cheaper: strong brewed coffee

Espresso provides a similar flavor without added sugar

Chop dark chocolate and place in a heatproof bowl.

Heat heavy cream in a saucepan over medium heat until just simmering.

Pour hot cream over chopped chocolate and let sit for 2-3 minutes.

Stir the mixture until smooth and fully combined.

Add butter, vanilla extract, and sea salt to the chocolate mixture; stir until melted and smooth.

Chill the mixture in the refrigerator for 1-2 hours until firm.

Scoop out small portions of the chocolate mixture with a melon baller or spoon.

Roll the scoops into balls using your hands.

Coat the truffles in cocoa powder, chopped nuts, or sprinkles as desired.

Store truffles in an airtight container in the refrigerator until ready to serve.

Cooking Techniques

Spice Level:

Allergens