Decadent, smooth and creamy – these chocolate elderberry truffles will let you indulge your sweet tooth and nourish your body with wholesome ingredients!
You didn’t think you’d read ridiculously rich and good for you in the same sentence when it comes to truffles, did you? Well, you read it right. You can have both!
Not only is this recipe nourishing and delicious, but it’s also super easy. You just need a few ingredients, a mixing bowl, a microwavable glass bowl, a spoon for dipping and your fridge. That’s it.
Are you on board yet? Because I’m already starting to crave these as I write this and can’t wait to share this homemade recipe with you.
My Fellow Chocolate Lovers
Is chocolate one of the main loves of your life? Do you crave rich, creamy dark chocolate regularly? Yea, me too. If you landed on this recipe, chances are you feel the same. So trust me when I say this – you’re going to swoon over these truffles.
With a fantastic combination of dark chocolate and coconut oil for the shell, these truffles have everything you need to tame your craving! It’s love at first bite.
Perfect for Any Occasion
Easter, Mother's Day, Valentine’s Day, even Father’s Day – you can’t go wrong with these truffles. They’re perfect for any occasion. Even a night in or a girl's brunch. They’re simple and easy to make, but they can also impress a crowd.
I love to make extras and freeze these beauties. So the next time I need to bring a dessert to a get-together and I’m short on time, it’s as simple as taking them out of the freezer and letting them thaw for 2 hours. Effortless – and they’ve saved me SO many times!
Ingredients for Chocolate Elderberry Truffles
Are you ready to get started? Go grab your favorite dark chocolate, the ingredients below and your apron (because these can get a little messy).
Here’s what you’ll need:
FOR THE FUDGY BASE:
- 1 ½ cups of dark chocolate chips: Use your favorite! I’m using the EnjoyLife brand, but another healthy and paleo-friendly option is from a brand I love, Hu.
- ½ cup of coconut cream (from one 13.5-ounce can): Once you open your can of coconut milk, you’ll scoop the cream out of the top of the can, leaving the water underneath.
- 2 tablespoons of coconut oil: Always choose virgin, unrefined and cold-pressed coconut oil for the cleanest option.
- ½ cup of nut butter: My family loves peanut butter, but almond butter would work great too.
- 2 teaspoons of elderberry syrup: Go organic with no hidden ingredients. Try mine here.
- ¼ cup of sugar: I’m using maple sugar since we like to stay away from refined sugars.
FOR THE CHOCOLATE SHELL:
- 1 ½ cups of dark chocolate: Use the same chocolate you used above for your base.
- 1 ½ teaspoons of coconut oil: It helps to naturally harden your shell as it cools, giving it that slight crunch as you dig in.
- Few pinches of sea salt: Sprinkle over top of your dipped truffles for a delicious contrast in flavors that will make your tastebuds go nuts.
How to Make These Truffles
In a medium saucepan, combine the chocolate, coconut cream and coconut oil. There’s no need for a double-broiler either. Set your saucepan directly on your stove burner and heat to low and stir constantly to melt everything together. Once it’s smooth, remove it from the heat.
Now you’ll stir in the peanut butter, elderberry syrup and maple sugar and mix until everything is thoroughly combined. Put this mixture in the fridge for about 15 minutes until it’s firm and ready to be rolled into balls.
It may take a bit longer than 15 minutes, depending on your refrigerator temperature. You can actually keep these chilled for up to a day before dipping them if you need to plan ahead.
Take the mixture out of the fridge and roll it into balls – the size is completely up to you. I like them to be a bit smaller because that means more chocolate shell in each bite when it comes to the ratio of the fudgy base.
Next, it’s time to dip! Combine your remaining dark chocolate and two teaspoons of coconut oil in a medium glass bowl. Microwave in 30-second increments, stirring between each time period until completely melted.
If you prefer the stove-top method, create a double boiler with a pot of about an inch worth of water. Stir slowly until melted.
Dip each truffle into the chocolate mixture using a spoon, and place it on a sheet of parchment paper. Repeat until all truffles have been coated. Then, sprinkle with sea salt. A little salt goes a long way, and too much can ruin these. Just a pinch!
Place them back in your fridge for at least 10 minutes to chill. Ugh, the waiting. The hardest part.
The Waiting Game
Like anything great in life, it’s always worth the wait, right? It’s important to let these chill in the fridge completely before dipping them in melted chocolate for that delightful shell. Patience has never been my strong suit, but this recipe definitely makes me work on it. It’s good practice, right?
Let’s just say I’m 100% ready to indulge when the waiting is over.
Sometimes, not every truffle gets dunked in that creamy chocolate. Maybe a few end up in my stomach, just maybe. I won’t fully confess to this because I hope you’ll be stronger than me and wait for the finished product. It’s worth it!
Salt Makes Them Pop
We live in an age where we hear the message that salt isn’t good for you. Nothing could be further from the truth. The sodium that’s packed into processed foods, now that’s not good for you at all. But a good quality salt like natural sea salt or Himalayan salt is incredible for your health in moderation.
There’s something about a sprinkle of salt on dark chocolate. In the case of these truffles, it really makes them pop.
How to Store These
I store these chocolate elderberry truffles in an airtight container – lined with parchment paper between layers – in the fridge for up to two weeks. If you choose to freeze them, they’re good for up to six months. I love to double or even triple the recipe and freeze these. They’re perfect to grab out for Easter, Mother’s Day or even a girl's night in!
These rich, decadent, downright sinful truffles are absolute perfection. Don’t you agree?