Low Sodium Dark Chocolate Truffles

Total time2 hr 25 min

Prep time20 min

Cook time5 min

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Ingredients

16 servings

For the ganache

8 oz dark chocolate (70% cacao or higher), finely chopped
Lily's Dark Chocolate Style Baking Chips Dove Dark Chocolate 8.87 Oz Russell Stover Baking Chips, Sugar Free, Dark Chocolate 8 oz GHIRARDELLI Intense Dark Chocolate Squares, 92% Cacao, 7.1 oz Bag Lily's Dark Chocolate Style No Added Sugar Baking Chips, 7 oz
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½ cup full-fat coconut cream
1 tbsp maple syrup
½ tsp vanilla bean paste
1 pinch fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For rolling

3 tbsp unsweetened cocoa powder (for rolling)
3 tbsp dry-roasted almonds, finely chopped (optional)

Instructions

1
Place the chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the coconut cream over medium heat until it just begins to simmer around the edges — do not let it boil. Pour the hot coconut cream over the chocolate and let it sit undisturbed for 2 minutes.
2
Add the maple syrup, vanilla bean paste, and sea salt to the bowl. Stir gently with a rubber spatula from the center outward until the ganache is completely smooth and glossy with no streaks of unmelted chocolate.

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