When Way Chocolate Truffles

When you are eating the When Way, chocolate is on the menu! Dark chocolate that is. It’s filled with flavor and polyphenols and lower in sugar and fat then milk chocolate. Both Dr. Mikes like to eat a few chocolate discs for a treat, but this recipe is for a special occasion. Chocolate truffles are a decadent dessert usually made from a ganache in which chocolate is mixed with hot cream. In this recipe, we replace the cream with water. This not only eliminates the saturated fat, but also helps make the chocolate flavor more intense. I like to use 70% Valrhona chocolate for these truffles. Finally roll the truffles in cocoa powder or walnuts to give them an elegant finished look.


8 oz Dark Chocolate (70% is my choice)
1/2 C Water
Pinch of Salt

1/4 C cocoa powder
1/2 C California walnuts


Weigh out dark chocolate in a heat proof bowl. Bring water to a boil. Pour water over chocolate and add pinch of salt. Let sit for about 30 seconds to start to melt chocolate, then stir chocolate until smooth. Try not to incorporate a lot of air. When the mixture is smooth you’ve created a ganache. Transfer to the refrigerator to set, for about an hour or more.

In the meantime, prepare the walnuts by toasting them in a 350F oven for about 8 to 10 minutes until lightly browned. Remove from the oven and cool to room temperature. When the walnuts are cool, pulse in a food processor until coarse. Pour walnuts onto a sheet pan or plate. Put cocoa powder on another plate

Now form the truffles by taking a generous tablespoon of the firm chocolate ganache and rolling it into a ball with your hands. This is will be messy, you can wear gloves to keep your hands clean. Toss the truffle rounds into the walnuts OR cocoa powder to coat. Store truffles in the fridge, but enjoy at room temperature.

Michael CrupainComment