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These healthier chocolate truffles are creamy, smooth and rich. They are made with a secret healthier ingredient, but you won’t be able to tell. The truffles need just 2 ingredients and are easy to make.
These chocolate truffles have such a creamy filling. Even though they are healthier than traditional truffles, they don’t taste like it. They make a great little afternoon treat or dessert.
Ingredients
- Cottage Cheese
- Dark Chocolate
Cottage cheese: The secret healthy ingredient in these truffles is cottage cheese. The cottage cheese is blended until smooth and mixed with melted dark chocolate to create a creamy, rich ganache filling. Make sure to use low fat cottage cheese. 4% cottage cheese is too thick and will make the filling too firm.
Dark chocolate: Dark or bittersweet chocolate chips are melted until smooth. The chocolate is combined with the cottage cheese to make the filling. The chocolate is also used for the outer chocolate shell.
How to Make Healthier Chocolate Truffles
- The cottage cheese is first blended until smooth. It is then mixed with some of the melted chocolate. The chocolate mixture is placed into the fridge to firm up. Once firm enough, the filling is scooped and rolled into smooth balls.
- The balls are placed into the freezer to freeze completely solid.
- Once frozen, the balls are dipped and coated in melted chocolate. You can also add chocolate drizzles, salt, or other garnishes.
Expert Tips
- These truffles have a bittersweet level of sweetness. If you prefer a sweeter chocolate truffle, you can use a sweeter chocolate coating such as milk chocolate.
- It can be difficult to blend a small amount of cottage cheese until completely smooth. I recommend using a small personal blender or an immersion blender. If you only have a large blender, you can blend a larger amount and then measure out the 1/2 cup needed for the recipe.
More Truffle Recipes
2 Ingredient Healthier Chocolate Truffles
These creamy chocolate truffles are made with a healthier ingredient but you won't be able to tell. You only need 2 ingredients to make these.
Ingredients
- 1/2 cup (113 g) low fat cottage cheese (avoid using 4%) room temperature
- 3 cups (474 g) dark bittersweet chocolate chips 60% cocoa, divided see note before starting
Instructions
- Add cottage cheese to a personal blender and blend until completely smooth with no lumps of cottage cheese remaining. Set aside.
- Place 1 cup (158 g) dark chocolate chips in a microwave-safe mixing bowl. Heat in 15-30 second intervals, stirring in between with a spatula, until the chocolate is fully melted and smooth. Make sure your chocolate is still hot when finished. You want the chocolate quite hot when adding the cottage cheese so that the chocolate doesn’t solidify when it comes in contact with the cottage cheese.
- Stir in the blended cottage cheese and mix with a spatula until no cottage cheese streaks remain. The mixture will turn very thick/start to solidify quite quickly so you do need to work fast to mix.
- Place mixture into the fridge to set. This will take about 30 minutes to 1 hour. The chocolate should be mostly solid but have a little give if you apply pressure. It should be the consistency where you are able to scoop it and roll it into a ball. If you leave the chocolate in the fridge too long it may turn fully solid and be too hard to scoop and roll, but if you bring it back to room temperature, it should soften enough to scoop and roll.
- Use a 1 tbsp cookie scoop to scoop the filling. Roll filling between your palms until you have a smooth round ball. Place onto a baking sheet lined with parchment paper. Repeat with remaining filling, making sure the finished balls do not touch when they are placed onto the baking sheet.
- Place balls into the freezer until completely solid. This should only take about 15 minutes.
- Meanwhile, add remaining 2 cups of dark chocolate to a microwave safe bowl and heat in 15-30 seconds, stirring in between with a spatula, until chocolate is completely melted and smooth. If you prefer a thinner chocolate coating, you can stir in melted coconut oil, 1 tsp at a time, until the chocolate reaches your desired consistency.
- Remove frozen balls from freezer. Use your favorite dipping tool to dip each ball into the melted chocolate, making sure to cover it completely. Gently shake off any extra chocolate and make sure coating is smooth and even, and carefully place the coated balls back on the parchment sheet. Try to wipe off as much of the bottom puddle of chocolate that the coated ball makes when it touches the parchment paper. Repeat with remaining chocolate balls.
- If desired, use the remaining melted chocolate to drizzle over the truffle balls. You can also garnish truffles with sea salt or any other decorations you prefer. Place the truffles briefly in the fridge to allow the coating to set. Keep truffles in the fridge until ready to serve. Uneaten leftover truffles can be stored in the fridge or freezer.
Notes
- Dark Chocolate Note: Make sure to use a chocolate with 60% cocoa and contains lecithin for the filling. A higher percentage of cocoa will make the filling too firm and a lower percentage cocoa will make the filling stay soft and not set. Also make sure your dark chocolate chips contain lecithin. Avoid brands like Enjoy Life that don't contain any lecithin because that ingredient is needed to help keep the chocolate smooth. When I tested this recipe with Enjoy Life chocolate chips, the mixture seized immediately and I was not able to make smooth chocolate balls with it.
- I used Ghiradelli 60% cacao bittersweet chocolate chips (Amazon | Target)*
- Cottage cheese note: This recipe works best with low fat cottage cheese. I did try it with 4% cottage cheese and the filling became too crumbly because 4% cottage cheese is thicker and less watery.
- I used Amazon Grocery cottage cheese, 1%.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- It can be difficult to blend a small amount of cottage cheese until completely smooth. For a small amount, I usually use an immersion blender or a small personal blender. If you only have a regular sized blender, I recommend blending 1 or 2 cups of cottage cheese, so that the blender can blend until smooth and then measure out 1/2 cup for the recipe.
- Sweetness note: These truffles have a bittersweet level of sweetness. If you prefer sweeter, you can use milk, semisweet or white chocolate for the outside coating.
- Adding coconut oil is optional. It does help create a thin, smooth chocolate coating but the coating will also be softer. If you prefer a thicker, crunchier chocolate coating, you will not want to add coconut oil.
- While this recipe uses 3 cups of chocolate chips total, 2 cups of chocolate is used for the coating and not all of the chocolate ends up on the truffles since you lose a lot of the chocolate during coating. The estimated nutrition assumes 2 cups of dark chocolate chips (60% cacao) total, which I think is closer to the amount of chocolate actually on the truffles if you only coat the truffles and don't add the optional chocolate drizzle.
Nutrition
Serving: 1truffle, Calories: 104kcal, Carbohydrates: 10g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Sodium: 27mg, Fiber: 1g, Sugar: 8g, NET CARBS: 9
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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