These Keto Chocolate Truffles feature a rich, creamy, melt-in-your-mouth center coated in a chocolate shell. They're a breeze to make, requiring only a few simple ingredients, and can also be made paleo, dairy-free, and vegan.
Place the chocolate chips and coconut cream in a shallow, microwave-safe bowl. Heat 30 seconds. Stir. Heat in 15-second intervals, stirring between each interval, until chocolate is completely melted. Then, stir in the vanilla.
Place the bowl, uncovered, in the freezer for 30 minutes or the fridge for at least an hour, or until completely cooled and solid. If placing in the freezer, be sure not to freeze it solid. Otherwise, it will be too hard to roll.
Using greased hands, scoop and roll the ganache into small balls and place on a parchment-lined baking sheet.
Place the baking sheet in the fridge for another 30 minutes to an hour, or until firm enough to handle. If you find they aren't firming up as much as you'd like or want to speed up the process, feel free to place them in the freezer.
Place the chocolate chips and coconut oil in a microwave-safe bowl. Heat 30 seconds. Stir. Heat in 15-second intervals, stirring between each interval, until the chocolate is fully melted.
Use a fork to dip the truffles, one at a time, in the chocolate and coat completely. Use a toothpick to help remove from the fork and place back on the parchment paper.
Sprinkle with sea salt or any desired decorations and place back in the fridge until the chocolate has hardened, around 1 hour.
Other Coating Options:
Place the coating in a small bowl and roll the ganache fillings, one at a time, in the coating until completely covered then place back on the parchment paper.
For the chocolate chips, I recommend ChocZero because they are keto-friendly, soy-free, dairy-free, and have a great taste. Whichever brand you choose, though, make sure they are high-quality and they taste good! The flavor of these keto truffles largely depends on the chocolate chips, so choose wisely.
For the coconut cream, I recommend using Thai Kitchen, Sprouts, or Native Forest brands. Other brands may lend an aftertaste so these are the only brands I recommend. When canned coconut cream gets cold, it separates. If your can has separated, simply heat it in a saucepan over medium-low heat until combined.
Feel free to use heavy cream instead of coconut cream if you're not dairy-free or vegan.
If using a chocolate bar instead of chocolate chips, use a serrated knife to finely chop the bar so it melts evenly.
My favorite coating for chocolate truffles is chocolate. I love the hard chocolate shell with a soft interior and the fact that they're not as messy as the other options. However, they're also great coated in sprinkles, nuts, cocoa powder, coconut flakes, or any other coating you can think of!
If you prefer not to use a microwave, melt the chocolate on the stove in a double-boiler. To make your own double-boiler, place a large heatproof bowl over a small saucepan of boiling water. Be sure the water doesn't touch the bottom of the bowl. Then, stir until it's is completely melted and remove from heat.
When placing the ganache in the fridge or freezer be sure to use a shallow bowl, otherwise it will take a lot longer to cool.
Leftover truffles can be stored covered in the fridge for up to one month or in the freezer for up to 6 months. If stored in the freezer, allow the truffles to set on the counter to thaw out before serving.