Category
Dessert
Servings
20
Prep Time
5 minutes
Cook Time
1 hour
Author:
Missy J’s
Enjoy a deliciously easy carob truffle recipe. Only 2 ingredients required. Cover them in carob powder, chopped nuts, powdered sugar substitute, or shredded coconut. They will taste amazing no matter how you coat them.
Ingredients
-
2 cups carob chips
¾ cup heavy whipping cream
-
1 tbsp butter (optional)
-
1 tsp vanilla or other extract (optional)
-
Toppings to coat the truffles in, examples, carob powder, chopped nuts, or coconut flakes
CAROB TRUFFLES
Directions
CAROB TRUFFLES
Place the carob in a heat-proof bowl and set aside.
Heat the heavy whipping cream until it is simmering. You can heat it on the stove or in the microwave.
Add the butter, if using, to the carob and pour the heavy whipping cream evenly over the top. Let the warm cream and carob sit for 5 minutes. Add the vanilla or other flavored extract and stir until the carob has completely melted. It will look a bit like brownie batter and might not look too pretty, but don’t worry, they’ll be fine in the end. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for 30 mins - 1 hr. Tip: Pour into a medium sized, shallow dish, so the mixture evenly and quickly sets. If oil separates as it cools, you can work it back in when you make the truffles.
Scoop the set truffle mixture using a small cookie scoop and place on a lined baking sheet. Roll each mound into a ball. If they are melting in your hands too much, pop them back in the fridge for 10-20 mins.
Roll each into toppings, if desired. Truffles taste best at room temperature!
Cover tightly and store truffles at room temperature for 3-4 days or in the refrigerator for up to 2 weeks.
Recipe Note
If you’d like to make these Vegan, try subbing full fat coconut milk(from a can) for the heavy whipping cream and leave out the butter.
