Moringa Dark Chocolate Truffles
Prep time
Total time
I opted for almond milk in these truffles because I had some on hand, and it worked out so well I would use it again. (Cream is the more traditional choice.) An added bonus is that these are vegan (assuming you use all other vegan ingredients). You could easily vary these by adding any of the flavorings mentioned above to the filling. Likewise, dip the fillings in white or dark chocolate (tempered, if it won’t be coated with anything after that), or roll them in chopped toasted nuts, turbinado sugar, coconut, or other toppings.
Recipe type: Candies and Confections
Makes: 16 small truffles
What You'll Need
  • 70 grams (about 6 tablespoons) chopped dark chocolate or dark chocolate chips (65 to 72 percent cacao)
  • 56 grams (1/4 cup) almond milk, or cream
  • ½ teaspoon moringa powder
  • Pinch of salt
  • Cocoa powder, for coating
What To Do
  1. Melt the chocolate in the top of a double boiler or in the microwave until you can stir it smooth.
  2. Use a whisk to stir in the almond milk, moringa, and salt until smooth.
  3. Refrigerate until firm enough to scoop, about 1 hour.
  4. Put about 2 tablespoons of cocoa powder in a small bowl.
  5. Scoop out the chilled filling, using about 2 teaspoons per truffle, rolling the filling between your palms to form a relatively smooth ball.
  6. Drop the balls into the cocoa as you form them.
  7. Toss the balls in the cocoa to coat them completely, then transfer them to parchment paper or a silicone baking mat.
  8. Refrigerate the truffles in an airtight container, separating the layers with waxed or parchment paper, for up to 1 week. Enjoy chilled, or let stand at room temperature for 30 minutes before eating.
Recipe by Jennie Schacht {fork & swoon} at