Instructions

For the Dark Chocolate Truffles

1. Add 5 oz (about ⅔ cup) dark chocolate chips to a microwave safe glass dish, along with ¼ cup dairy free milk. Heat the chocolate chips and milk in the microwave until the chocolate is melted, stirring frequently so the chocolate doesn’t burn. Once melted, add ⅓ cup cocoa powder to the melted dark chocolate and stir until a thick batter forms. If adding any flavorings to the batter, add them now (e.g. peppermint extract). Using a small cookie dough scoop, scoop the chocolate batter and roll it into balls using the palms of your hands. Place the chocolate balls on a tray lined with parchment paper. Once all the batter has been scooped, place the balls in the refrigerator to harden for 15 minutes.
2. Once hardened, remove the dark chocolate balls from the refrigerator and make the dark chocolate coating: add the remaining 4 oz dark chocolate chips (about ½ cup) to a microwave safe glass dish and heat in the microwave until melted, stirring frequently so the chocolate doesn’t burn. Dip each chocolate ball into the melted dark chocolate, coating completely with chocolate. Place the coated chocolate balls on a wire rack to harden and top with toppings of choice (e.g. cocoa powder or crushed candy canes).

For the White Chocolate Truffles

1. Add 5 oz white chocolate (about ⅔ cup) to a microwave safe glass dish and heat in the microwave until the chocolate is melted, stirring frequently so the chocolate doesn’t burn. Once melted, add ½ cup oat flour and 1 TBS water to the melted white chocolate and stir until smooth. If adding any flavorings to the batter, add them now (e.g. gingerbread spice). Stick the batter in the refrigerator for about 15 minutes to thicken.
2. Once the batter has thickened, scoop the white chocolate batter with a small cookie dough scoop and roll it into balls using the palms of your hands. Place the balls on a tray lined with parchment paper. Once all of the batter has been scooped, place the balls in the refrigerator to harden for 15 minutes. This recipe makes about 12 balls. 
3. Once hardened, remove the white chocolate balls from the refrigerator and make the white chocolate coating: add the remaining 4 oz white chocolate chips (about ½ cup) to a microwave safe glass dish and heat in the microwave until melted, stirring frequently so the chocolate doesn’t burn. Dip each white chocolate ball into the melted white chocolate, coating completely with chocolate. Place the coated chocolate balls on a wire rack to harden and top with toppings of choice (e.g. gingerbread spice or sprinkles).

Optional Flavors

• Double Chocolate: coat dark chocolate balls with melted dark chocolate and sprinkle with cocoa powder.
• Peppermint Truffles: add ½ tsp peppermint extract to the dark chocolate truffle batter then coat balls with melted dark chocolate and sprinkle with crushed candy canes.
• Sugar Cookie Truffles: coat white chocolate balls with melted white chocolate and sprinkle with sprinkles - feel free to also add sprinkles to the white chocolate truffle batter.
• Gingerbread Truffles: add 1 tsp gingerbread spice to the white chocolate truffle batter then coat gingerbread balls with melted white chocolate and sprinkle with more gingerbread spice.
• Peppermint Bark Truffles: add ½ tsp peppermint extract to the dark chocolate truffle batter then coat the balls with melted white chocolate and sprinkle with crushed candy canes.

Recipe Notes:

• Store truffles in the fridge for up to a week
• If you don’t have dairy free milk on hand, feel free to use water in the dark chocolate truffle filling instead (though the filling will be creamier with dairy free milk)

Recipe credit: @thebigleybasics