Dark Chocolate Truffles with Honduras Chocolate Company
Hello Gluten Free Jess friends! Yes – I’m still here! I know the posts have been few and far between lately. It is still the same old story…full time teacher, wife, and mama. Then there is my other love…cooking, creating recipes, taking pictures of them, oh and eating. I have a delicious, simple truffle recipe for you today AND I am excited to announce that in the coming month or two I will doing another recipe series with one of my favorite brands! Stay tuned!!
For now let’s talk chocolate. I will be completely honest…I am not a chocolate expert or super researched on the topic. However, when your aunt and her family own a chocolate company in Honduras it’s pretty dang exciting! Not only do I get the perk of trying out their amazing chocolates, but I am able to learn more about the importance of the sourcing of chocolate and the impact on the communities of farmers that produce it. The Honduras Chocolate Company pays higher prices than fair-trade and is committed to social change for the Honduran farmers they work with. You can read more about it by clicking here. Pretty amazing!!
To make these easy, decadent truffles I used a combo of the 80% and 75% Organic Cacao bars. I didn’t sweeten them at all. The chocolate is so pure and smooth that it doesn’t need to be sweetened. It isn’t bitter like some dark chocolates can be.
Chocolate makes everything better ALWAYS. So any old day I suggest you whip up some truffles. You will feel fancy but they are seriously SO easy to make.
These can be made to stash away for an indulgence for yourself or to share with and impress your friends. You can store them in the refrigerator for a week or so, but I can say from experience they won’t last that long.
Check out the Honduras Chocolate Company here and let me know what you think!
- 8 oz. high quality dark chocolate
- ½ cup heavy whipping cream
- 1 tsp pure vanilla extract
- cocoa powder for dusting
- Chop the dark chocolate bars into small pieces. Place into a glass or heat safe bowl and set aside.
- Warm heavy whipping cream in a sauce pot until gently simmering. Do not bring to a boil. Remove from heat and pour over the chocolate.
- Stir continuously until the chocolate is completely melted and combined with the cream.
- Refrigerate for 1-2 hours until firm enough to scoop and roll into balls. I used tablespoon scoop to measure mine but you can use a smaller size if preferred.
- Roll the truffles lightly in cocoa powder to coat.
- Store in the refrigerator or serve immediately.
Disclaimer: This post was not sponsored but products were provided as a sample to Gluten Free Jess by Honduras Chocolate Company. All images, text, and opinions are my own. Thank you for supporting brands that make Gluten Free Jess possible.