Talk about super healthy and dairy-free chocolate truffles! These are a TRUE crowd pleaser. A fairly simple dessert to make and indulge in without the guilt. The only downside is that if left out for too long they will get soft and melt. So make sure to keep it in the refrigerator and take them out 10-15 minutes before serving. As long as the temperature is fairly decent, on the cooler side, everything will be fine. I am grateful to have had the chance to make these during my time at the Center of Functional Medicine at Cleveland Clinic and I have to say even Dr. Mark Hyman has tried these ;-). So I guess so must you.
- Finely chop the chocolate in small pieces
- In a small pan warm up the cream but do not boil
- Add chopped pieces of chocolate in the pan and keep mixing, the chocolate will melt faster
- Let all the chocolate melt and stir for 1 minutes or so not too long before you add sweetener other wise the it can be gritty.
- Add your choice of powdered sweetener, collagen, and vanilla extract
- Refrigerate overnight or 3-4 hours in the refrigerator or you can freeze it for 2 hours. Mix together and then store it in a tightly sealed container in the refrigerator.
- Refrigerate for 2 hours or overnight. The colder the better.
- Prepare some cacao powder in a bowl and the dish you will use to place the truffles on.
- Take the truffles out of the refrigerator and without delay roll them into small balls. (about 1 tbsp full for each)
- Roll them into the cacao powder and put them into the refrigerator until ready to serve!