Butterscotch Truffles | A Little Sweet Life

I had some butterscotch chips left over from my Apple Pie Butterscotch Bars and Apple Cinnamon White Chocolate Chip Scones so I decided to make some truffles!! I’ve been wanting to make dark chocolate truffles for the longest time, so these were a little experiment. They came out so incredibly rich and creamy and I didn’t even use cream like traditional truffles. You only need to indulge in one and your sweet craving will be gone (for a few hours if you’re like me). The unsweetened cocoa powder on the outside is the perfect balance to the sweet interior. These are perfect with a glass of wine after dinner! Now I’m so excited to create more truffle recipes!

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

  1. 4 oz butterscotch chips
  2. 1/8 cup coconut oil (melted)
  3. 1.5 tablespoons water
  4. 1/4 teaspoon vanilla extract
  5. Pinch of salt
  6. Cocoa powder for coating
  1. Fill a saucepan about a quarter of the way up with water and place on medium heat. Place a heatproof bowl over the saucepan making sure that it’s not touching the water. Place your butterscotch chips in the bowl. Stir every once in a while until the chocolate is melted. Add the coconut oil, water, vanilla extract, and salt. Mix until incorporated and the texture is smooth.
  2. Remove from heat and pour into a shallow square or rectangular dish. Cover and place in refrigerator for at least two hours.
  3. Once set, remove from refrigerator.
  4. Use an ice cream scoop or spoon to scoop the truffles. Form into balls and roll in cocoa powder.

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