Cottage Cheese Truffles (Print Version)
# Ingredients:
01 -
1 cup plain cottage cheese
02 -
3 tablespoons maple syrup (or honey if preferred)
03 -
3/4 cup cocoa powder
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3/4 cup chocolate chips
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1 teaspoon coconut oil
06 -
Flaky sea salt to sprinkle
# Instructions:
01 -
Add 1 cup of cottage cheese to a mini food processor. Pulse until the cottage cheese becomes smooth. Next, add 3 tablespoons of maple syrup (or honey) and 3/4 cup of cacao powder to the processor. Continue to pulse until the mixture is smooth, stopping occasionally to scrape down the sides as needed. Taste the mixture and adjust the sweetness if necessary.
02 -
Transfer the smooth mixture to a container, smoothing out the surface. Cover the container and refrigerate for 4 hours or overnight to allow the flavors to meld and the mixture to firm up.
03 -
After the mixture has chilled, use a mini scooper to measure about 2 teaspoons of the mixture. Form each scoop into a ball and place the balls on a parchment-lined plate. Continue forming balls until all the mixture is used. Once done, transfer the plate to the freezer and let the truffles set for 30 minutes to 1 hour.
04 -
In a small pot, melt 3/4 cup of chocolate chips and 1 teaspoon of coconut oil over low heat. Stir constantly to avoid burning the chocolate. Once melted and smooth, transfer the chocolate to a small bowl for easier dipping.
05 -
Working quickly, dip each chilled truffle ball into the melted chocolate, one at a time. Place the coated truffles back onto the parchment-lined plate. Repeat this process until all the truffles are thoroughly coated with chocolate.
06 -
Sprinkle flaky sea salt on top of the coated truffles while the chocolate is still wet. Transfer the plate of truffles to the freezer to allow the chocolate to set completely, usually about 30 minutes to 1 hour.
# Notes:
01 -
Can be stored in freezer for up to 3 months
02 -
No one will taste the cottage cheese
03 -
Full-fat cottage cheese gives creamiest results
04 -
Can add flavor extracts for variations