With Valentine’s Day approaching, I wanted a quick and easy treat for the holiday. My mind immediately went to truffles.

Everyone on Pinterest makes them look so easy, I figured this has to be the way to go. Well there is a whole bunch of information left out of those supposedly easy recipes. After a few weeks of trial and error, I will share with you what I learned.

First though a little background. I live one block from Maison du Chocolat and two blocks from Leonidas, so my standards are a bit high. So even though these are Paleo-friendly, I needed them to taste good. Damn good!

Second, many of the recipes for homemade truffles require refrigeration at all times. Well how can you give a gift if you can’t take it out of the fridge?

So here is the ugly truth, if the truffle is not dipped in chocolate, it needs to stay in the fridge. All those beautiful photos may be enticing but the reality is not so great.

Now don’t panic, dipping in chocolate does not have to be difficult. For starters, I had no intention of tempering chocolate.

While tempering does create the shiniest chocolate with the perfect snap, it seemed like a recipe for disaster if you are not skilled in it. I am not and I’m guessing most of you aren’t either.

If you are, great. Temper away. But the rest of us need an easier solution. Besides, once you cover them with a topping, no one can see the shine anyway.

Now I am not naive enough to think that I could make chocolate truffles as well as someone who has spent decades mastering the craft. However if you start with a good quality chocolate and chocolate chips, I guarantee it will taste much better than a Whitman’s sampler from the drugstore.

Easy Paleo Chocolate Ganache Truffles

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Yields 24 Truffles

Adapted from Serious Eats’ Chocolate Ganache Truffles

Inspired by Party Bluprints’ Chocolate Truffles

15 minPrep Time

2 hrCook Time

2 hr, 15 Total Time

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Ingredients

For truffles:

6 ounces of paleo-friendly chocolate , chopped into chip-sized pieces

1/2 cup coconut cream

2 teaspoons irish whiskey (optional)

For chocolate coating:

6 ounces of paleo-friendly chocolate , chopped into chip-sized pieces

Instructions

For truffles:
1. Heat the coconut cream either with a microwave or double boiler. Pour over the chopped chocolate. Let sit 30 seconds and stir until smooth.
2. Stir in the alcohol, if using. Allow to cool slightly before covering with plastic wrap. Freeze for 1 to 1 1/2 hours or until firm enough to handle. Note: The darker the chocolate, the faster it freezes.
3. With a teaspoon, scoop out mixture and roll into 3/4 inch balls. Place on a lined cookie sheet and freeze for 1 hour.
For chocolate coating:
4. Place the chocolate in heatproof bowl and melt either with a microwave or double boiler. Stir until smooth. Tip: See Melting Chocolate for guidance.
5. Place your desired topping(s) in a small bowl(s). Tip: Suggestions include either chopped hazelnuts, shredded coconut and/or cacao powder.
6. Remove the chocolate balls from the freezer and drop one into the still hot melted chocolate. When completely covered, roll the ball in desired topping. Return it to the lined cookie sheet. Repeat until all are covered. Tip: I scooped out the chocolate-dipped ball with a fork.

Notes:
7. Toast the hazelnuts. Tip: See this article on WikiHow for diferent methods of toasting. Place the nuts in a food processor and roughly chop.
Storage:
8. Store chocolate-dipped truffles covered in cool, dry place or in the refrigerator for up to one week. Serve at room temperature. Freeze for longer storage.

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