Dark Chocolate Peppermint Mocha Truffles
With their coffee and peppermint flavors, these dark chocolate truffles taste so festive and fun. They're perfect for the holiday season! They’ll keep for about a week (if not longer!) if stored in an airtight container in the refrigerator.
Ingredients
- ⅓ cup (85g) unsweetened applesauce (a little less than 1 single-serving container)
- 1 ¼ tsp instant coffee granules
- 1 cup (80g) unsweetened cocoa powder (measured like this)
- 3 tbsp (45mL) pure maple syrup
- ⅛ - ¼ tsp peppermint extract (see Notes!)
Instructions
- In a small bowl, stir together the applesauce and instant coffee until the instant coffee has fully dissolved. Add the cocoa powder to a separate bowl, and make a well in the center. Pour in the applesauce mixture, maple syrup, and peppermint extract. Stir until everything is completely incorporated. Chill the chocolate mixture for 30 minutes.
- Roll the chocolate mixture into 16 spheres, and place in an airtight container. Cover and refrigerate until ready to serve.
Notes
IMPORTANT FLAVOR NOTES – READ BEFORE BEGINNING: These truffles are very dark chocolaty! They taste similar to 72-75% dark chocolate. If you prefer a sweeter taste, substitute additional maple syrup in place of some of the applesauce. Because applesauce is less "liquidy" than pure maple syrup, use slightly less pure maple syrup. (For example, replace 2 tablespoons of applesauce with a generous 1 ½ tablespoons of pure maple syrup.)
If you're not a fan of coffee or peppermint, you can easily omit either one — or even both!
IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: Be very careful and measure the cocoa powder correctly, using this method or a kitchen scale. (← That’s the one I own!) Do NOT scoop it directly from the container. Too much cocoa powder will make your truffles taste bitter, rather than rich and chocolaty. It’ll also make the mixture too dry to roll into balls.
IMPORTANT MIXING NOTE – READ BEFORE BEGINNING: It takes some effort and patience to get all of the cocoa powder incorporated. Partway through, it’s going to look like there’s way too much cocoa powder and not enough liquid. Just keep stirring and mashing the mixture together with your fork. You can also switch to a spatula towards the end to get the last of the cocoa powder incorporated.
If at all possible, try to avoid adding liquid. If the mixture is too wet or sticky, it’ll be really hard to roll it into balls, even after chilling.
However, if you still can’t incorporate all of the cocoa powder after a few minutes of mashing everything together with a fork and spatula, then add extra maple syrup or milk (any type!) ½ teaspoon at a time, thoroughly mixing after each addition, until all of the cocoa powder can be incorporated.
COCOA POWDER NOTES: For the best results, use natural unsweetened cocoa powder (also called natural cocoa powder or unsweetened cocoa powder) that’s made from 100% cacao (nothing else!). I use Hershey’s the most.
I don’t recommend substituting Dutched cocoa powder (also called “special dark” cocoa powder) because it has a different acidity level. It also has a different flavor that’s much more mild and muted, so your truffles won’t taste as rich or chocolaty if you substitute it.
INSTANT COFFEE NOTE: Do not substitute regular coffee grounds for the instant coffee. You need the kind that will dissolve in liquid, and they can be found right next to the regular coffee grounds at the grocery store. Both regular instant coffee and decaf instant coffee will work.
SWEETENER ALTERNATIVES: Honey or agave may be substituted for the pure maple syrup.
PEPPERMINT NOTE: For a more subtle peppermint flavor, use ⅛ teaspoon of peppermint extract. For a stronger, more potent peppermint taste, use ¼ teaspoon instead.
SUGAR-FREE VERSION: I tried using this sugar-free maple-flavored syrup, and it worked perfectly as a 1-for-1 substitute for the pure maple syrup.
I haven’t yet tried other sugar-free alternatives (such as monk fruit, monk fruit-based maple-flavored syrup, other sugar-free syrups, erythritol, sucralose, etc). However, I’ll update this section when I do!
GLUTEN-FREE VERSION: No modifications necessary.
DAIRY-FREE, EGG-FREE + VEGAN VERSION: No modifications necessary.
HOW TO STORE: Store truffles in an airtight container in the refrigerator. They should keep for about a week, if not longer!
{gluten-free, dairy-free, egg-free, vegan, paleo, clean eating, low fat, low calorie, low carb}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.