Decadence, to the Next Power

Pulling into the parking lot with a sense of urgency, we had made it to the grocery store with just enough time to spare before its doors closed for the evening. Plans had been made, lists were written, and it was time to begin holiday baking in earnest, once a few staples were secured. Casually perusing the aisles as if not feeling the intense pressure of a looming deadline, the mission was going just fine, items on that list moving from shelf to cart with ease. Walnuts? Check. Cranberries? Check? Sugar? Ginger? Chocolate? Check. Check. Che-

Not check. Peering over the tall stack of pallid, waxy, dairy-imbued white chocolate chips, a barren spot where the dark chocolate chips ought to have resided met my eye. Surely this must be a joke- A sick, nasty joke that no one in their right mind would laugh at- Not a single bag of suitable chocolate in the whole store? Devastated, I rifle through the other baking ingredients aimlessly, while my mom has enough wits about her to actually ask an employee what gives.  Nope, all we have is what’s out there, ma’am. The final verdict is crushing.  I trudge to the cash register, sans chocolate, utterly defeated.

And then, reaching the front of the store and lifting my eyes, as if sent by the heavens, a wiser, older employee stood triumphant, a bag of the very chocolate I sought propped up in his open hand.  Just like flipping on a light switch, my face brightened and steps quickened, the depression lifted in an instant.  How?  Where?  Oh, they were just hiding under the pile of white chocolate was all.  We have more, too- How many do you want? Um, all of them, please.  7 bags of chocolate chips richer, I breathed a deep sigh of relief, and took a moment to appreciate how important chocolate is in general, and especially when it comes to holiday baking.

Thus, it seemed to appropriate to make a sweet treat that truly allowed the pure chocolate to shine, the purest expression of cocoa beans, sugar, and vanilla possible beyond a solid bar of the stuff. Truffles are the only way to go for the true chocoholic, but then I thought, what would accentuate this intense flavor further, and add some complimentary earthiness and depth? Well, truffles.

Yes, it’s a bit of a splurge, but isn’t that what the holidays are all about? Besides, just the tiniest square will satisfy; Seriously intense is just about the only way to describe these simple yet very complex confections. Since these are truffled truffles, truffles², it only made sense to cut them into simple squares instead of going through the messy process of rolling them into spheres.

Perhaps not for all tastes, but the more adventurous eaters and true chocolate-lovers should be able to appreciate this unique treat. Just be sure to dose it out in very small, elegant portions!

Yield: Makes 30 – 40 Truffles



Intense is just about the only way to describe these confections that are simple to make, yet very complex in flavor. Heady black truffle oil enriches dark chocolate for a wild interplay between bitter and sweet, savory and salty.

Prep Time 5 minutes
Cook Time 5 minutes
Additional Time 3 hours
Total Time 3 hours 10 minutes


  • 9 Ounces Semi-Sweet Chocolate, Chips or Finely Chopped
  • 1/4 Cup Full-Fat Coconut Milk
  • 1 Tablespoon Olive Oil
  • 3 Tablespoons Truffle Oil
  • Coarsely Ground Sea Salt
  • 1/4 Cup Unsweetened Cocoa Powder


  1. Line an 8 x 4-inch loaf pan with aluminum foil and lightly spritz with cooking spray. Set aside.
  2. Place the chocolate, coconut milk, and olive oil in a microwave safe bowl and heat on high for one minute. Stir thoroughly with a spatula, and if necessary, heat for an additional 30 – 60 seconds, stirring thoroughly between each 30-second interval until completely smooth.
  3. Add in the truffle oil, mix well to incorporate. Pour the liquid chocolate into your prepared pan, and lightly dust the top with a pinch of sea salt. Let cool, and then chill in the refrigerator for at least 3 hours before proceeding.
  4. Once cool and firm, use the foil like a sling to pull the truffle rectangle out of the pan, and set it on a cutting board. Slice it into very small squares, about 1/2 – 3/4 inch, and dip the sides and bottoms into the cocoa powder.
  5. Let the truffles come to room temperature before eating for the most powerful flavor, but keep chilled in an airtight container for storage.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 47Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 15mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 0g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.


42 thoughts on “Decadence, to the Next Power

  1. These will definitely make it into my Christmas shipments. I’m assuming you could also shape them into balls without much harm?

  2. Where I live chocolate chips are so rare! I recently found a shop that stocks them and I left it with a backpack full of them, ha.

    Those truffles sound amazing! I am sure my dad would love a batch of these for Christmas. I have to make them.

  3. What is your preferred brand of chocolate chips? I was on a chocolate chip mission yesterday, myself. I usually get the Tropical Source brand, but they have gotten *so* expensive. Just curious. :)

  4. Omygawd, your genius is simply unparalleled in this world! Truffle truffles? Only you would think of it.

  5. Where can you find truffle oil made from truffles that are not hunted by pigs? Or am I just naïve and they don’t harvest them that way anymore?

  6. i know this sort of defeats the purpose, but do you think perhaps it would be possible to substitute the truffle oil with something else and churn out a differently-flavored truffle?

  7. Mmm, that seems like a really nice way of serving them without the messiness. I’m going to try that this year!

    My favourite vegan truffles are made with cashew butter. Delicious!

  8. Great post! The kitchen gods are avoiding me this year as I haven’t even started and lack the urge. Last year I couldn’t get out of the kitchen I was having so much fun, but this year….not even a cookie. That will all change by Friday though as I’m hosting a Christmas party Saturday! It will be cookies galore by Saturday night. Thanks for the inspiration and solidarity.
    Eco Mama

  9. I have the feeling that if I attempted to make these as gifts then I’d never give them away. They look amazing! And, wow, no chocolate chips would be terrifying in any grocery store!

  10. Wow, I just made these and had to resist eating the whole batch (I’m regretting only making a half batch), since I have to save some for my sister and dad. My mom agrees that these are delish! I substituted the truffle oil for olive oil and minced mushrooms. Next time (oh yes, there will a next time) I will include some bakers 100% cocoa chocolate. The olive oil makes these so heavenly and delicate!

    Thank you, thank you, thank you!
    oh, and happy holidays!


  11. Loved the story of your near grocery disaster. It’s so frustrating to have a plan on to be foiled by lack of ingredients. Glad yours didn’t meet my usual fate. Great looking truffle, and what a neat idea to cut them in squares!

  12. these sound soooo good! i love truffles. the only vegan chocolate chips in supermarkets here are pretty poor quality ones! for truffles i tend to buy bars but the low rent ones are ok for muffins and cookies.

  13. That’s not even normal how ridiculously good these look. Seriously. Thanks for taking a bite out of one of them to show us the lovely smooshiness :D

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