PEPPERMINT CHOCOLATE TRUFFLES
I love these truffles! The taste is perfectly balanced and will no doubt win raves from anyone you share them with. If you leave out the peppermint oil, this recipe is a super template for lots of flavor combinations. Ideas to try: different essential oils, maca or other tonic herbs, chai spices, matcha powder, maybe 3-4 tablespoons of a nut butter, and/or stirring in finely chopped nuts after blending.
To finish the peppermint version, roll them in a simple coating of cacao powder. For other flavors, you might try shredded coconut, finely chopped nuts, flower petals, or cacao nibs instead.
I recommend using a small ice cream/cookie dough scoop for measuring out the truffles, but you can use a small spoon as well.
This recipe makes over 2 dozen 1 tablespoon truffles, but can be easily halved.
Peppermint chocolate truffles •
1 cup cacao butter, melted
½ cup coconut oil
1 ¼ cup cacao powder
1/2 cup maple syrup or more to taste, plus additional non-glycemic sweeteners if desired
¾ teaspoon vanilla powder or 1 teaspoon vanilla extract
½ teaspoon sea salt
4 - 7 drops peppermint essential oil, or to taste
cacao powder for finishing
Melt the cacao butter gently in a double boiler or in a Pyrex measuring cup set in a pot of water on lowest heat. Once melted, add in the coconut oil and stir well to begin melting and continue heating just until it is all melted. Let mixture cool off of the heat for about 20 minutes.
In a blender, add the cacao powder, sweetener, and salt and vanilla. Add in melted oils, plus the peppermint oil and process until incorporated. You might need to scrape down the sides in the beginning to get the blades to engage, but persevere - the truffles are worth it!
Once everything is blended homogeneously, taste for sweetening and peppermint, adding more of either if desired until the mixture tastes divinely balanced to you.
Pour the mixture out into a wide and shallow bowl and place it in the fridge for about 20 - 30 minutes. The mixture should be firmed up enough to scoop it out. Scoop out some mixture with a spoon or the ice cream scoop, then use your hands to roll each portion into a ball. Once it’s round, roll each one in cacao powder, shaking off any excess by shaking the ball around in a small mesh strainer.
Store in a sealed container in the refrigerator. The texture is most delightful at room temperature, so take them out at least 30 minutes before serving to let them warm up.
Note: Truffles keep for a couple of weeks, but keep in mind that the strength of the peppermint will fade a bit with time.