Chocolate black pepper truffles have a snappy spicy flavor and many nutritional benefits, including a metabolism boost and no refined sugar.
These spicy black pepper chocolate truffles are very easy to make, and the resulting fudgy creamy truffle dissolve in your mouth with a burst of spicy heat.
I added the bite of black pepper and cinnamon for a surprising flavor but it also brings on a boost of nutrition as pepper triggers your metabolism which helps control weight and boosts immunity. These taste a bit like my chocolate brownie truffles but with a snap.
The ingredients for these truffles are probably in your kitchen right now.
- chocolate chips. Or chop up a chocolate bar at least 70% cacao.
- black cocoa powder. Or use regular cocoa powder.
- coconut cream. The solid portion of two cans of full fat coconut milk.
- fresh black pepper. The spice found in the spice aisle.
- cinnamon powder. Another spice found in the spice aisle.
Steps to Make
Step 1. Chill two cans of full fat coconut milk overnight so the cream separates from the liquid.
Step 2. Remove the solid cream, and warm it in the microwave or double boiler.
Step 3. Pour on to chocolate chips and stir until melted.
Step 4. Add in cocoa and spices.
Step 5. Chill and roll
Step 6. Coat in melted chocolate.
1.You can use chocolate chips or chop up chocolate bars that are 60% cacao and up.
2.Use black cocoa powder or unsweetened cocoa powder.
3.Be sure to use the solid portion of two chilled cans of full fat coconut milk for the coconut cream.
4.Regarding black pepper, start by adding ½ tablespoon and taste-test - I like mind extra spicy.
5.For the coating, use a quality chocolate, such as Ghiradelli or any other quality bar that has 70% cacao or more.
How to Temper Chocolate in Microwave
You can totally just melt chocolate chips in the microwave and dip, but if you want to try your hand at tempering chocolate so the coating is shinier and snappy, here is an easy way.
Normally tempering chocolate involves a stove and thermometer and is complicated and lengthy and sometimes not so successful. The microwaving method is easier.
1. Break up a quality chocolate bar in very small pieces. You don't want large chunks, and do not use chips which have emulsifiers that help chips keep their shape which interrupt the tempering process.
2. Melt about ¾ of the broken chocolate chunks in a microwave safe bowl and powered in the microwave for 60 seconds.
3. Remove and stir, reheat another 30 seconds and stir again.
4. Add the remaining chunks to the melted chocolate and stir. The remaining pieces should begin to melt. Once they are all melted, keep stirring and you should see the chocolate begin to be shiny and smooth. It is probably tempered now. If you happen to have a candy thermometer and want to check, the chocolate is tempered when it reaches a range of 85-90 degrees F. Now it's ready for dipping.
How Long do Homemade Truffles Last?
Coated chocolate truffles can be at room temperature for about 24 hours, and then after that refrigerate for a week, or freeze for 3 months.
Do Chocolate Truffles Have Truffles in Them?
As in mushroom truffles? No! Homemade truffles do not have mushrooms in them.
More Truffle Recipes
- chocolate praline truffles
- chocolate coconut balls
- chocolate sugar cookie truffles
- chocolate vegan truffles
- chocolate hazelnut truffles
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Chocolate Black Pepper Truffles
- 1 ⅔ cups dark chocolate chips
- 2 tablespoon black cocoa powder
- 1 cup coconut cream
- 1 tablespoon fresh black pepper (start by adding ½ tablespoon and taste-test - I like mind extra spicy)
- 1 teaspoon cinnamon
- 2 (3.5 oz) dark chocolate bars
- 2-cup pyrex measuring cup
- Small rubber spatula
- Candy Thermometer (optional) (I used this brand )
- Chill two cans of full fat coconut milk overnight so the cream separates from the liquid. The next day, remove the cream solids and measure out 1 cup. Reserve and refrigerate the liquid and the rest of the cream for smoothies to be used within 2 days.1 cup coconut cream
Make the Truffles
- Microwave coconut solids at 1 minute intervals until steaming, or heat in a double boiler, stirring constantly.1 cup coconut cream
- Pour chocolate chips into a glass bowl. Pour hot steaming coconut cream on to the chips and let them sit for 60 seconds. Then stir until all are melted.1 ⅔ cups dark chocolate chips
- Stir in cocoa, pepper and cinnamon and stir again.2 tablespoon black cocoa powder, 1 teaspoon cinnamon, 1 tablespoon fresh black pepper
- Place this bowl in the refrigerator for 1-2 hours.
- Meanwhile, line a cookie sheet with parchment to prepare for making the truffles.
- Once the mixture is solid, use a small cookie scoop to create small balls. Line them on the parchment paper, and refrigerate the pan while you prepare the chocolate coating.
- Use tempering method explained in blog post or just melt the chocolate by simply breaking chocolate bars into small pieces. Put ⅔ of the bar into a pyrex measuring up and microwave for 60 seconds.2 (3.5 oz) dark chocolate bars
- Remove from microwave, and stir until the remaining chunks of unmelted chocolate are mostly melted. Microwave again at 15 seconds if the chunks won't melt right away.
Coat the Truffles
- Once the melted chocolate is ready, remove truffle balls from refrigerator, have another parchment-lined tray ready, and dip each ball in the chocolate. Lower each ball on a fork into the chocolate; use a spoon to drizzle the chocolate all over the ball.
- Sprinkle salt and pepper on top fast! Even black sesame seeds if you'd like to keep up the non-sweet theme.
- Let sit until ready to serve at room temperature.
- Coated chocolate truffles can be at room temperature for about 24 hours, and then after that refrigerate for a week, or freeze for 3 months.
Another amazing recipe with beans! Your truffles look seriously so delicious.
Hi Dee!! Love love love this shortcut 🙂 Thanks so much for sharing it. And can't wait for your book!
Tiina, thank you so much! That's really kind