Dark Chocolate Pink Salt Truffles and Cappuccino Truffles

A box of beautifully decorated Dark Chocolate Pink Salt Truffles and Cappuccino Truffles .

It may not be the case for everyone, but this mom loves chocolate. Read on to see my recipes for my Dark Chocolate Pink Salt Truffles and Cappuccino Truffles

I'm making a variety of these raw chocolate truffles for all of the special moms in my life this year for Mother's Day. Of course, I'll be storing some in the freezer for my own Mother's Day treat as well!  My little man isn't big enough to make me anything, but he recently got the hugging thing down and offers me hugs and kisses all day long. That is better than any gift in my opinion!

Here we are back when this special little human being entered our world. Almost two years later and he brings us more joy than we could have ever imagined. I had quite a rough couple of years prior to getting pregnant with him, including infertility issues and losing twins to a rare chromosomal abnormality at 12 weeks.

Asher was our little miracle and I thank God daily for giving me the gift of being his mom. His name means blessed and happy, and it couldn't be more accurate! As a toddler, his sense of wonder and excitement make me see life through new eyes every day. The simplest things will make a huge smile spread across his face and his blue eyes light up. And that laugh. Oh, that little infectious laugh!

I swear my heart could explode with the incredible amount of love I feel for this kid!


Being a mom is by far my greatest achievement. It is the hardest job in the world, but incredibly rewarding. Having the responsibility of molding and shaping a human life is a lot of pressure, but I wouldn't trade it for the world! I want to honor all of the mom's in my life this year by telling them that I admire them for all they do… and by giving them chocolate.

Here's two different flavors in addition to my Mandarin Chocolate Truffle. The base ingredients and directions are all the same, but you can play around with the flavor and outer coatings. I like to roll the Pink Sea Salt Truffles in the hard chocolate coating, but I prefer the Cappuccino Truffles rolled in a little cacao powder.

*Note: not all steps are pictured above



GIVEAWAY CLOSED: And to help you get started making these little morsels, Artisana is giving away some of their fabulous butters to two lucky winners!

The first winner will receive a 1.8oz brick of their raw organic Cacao Butter + a variety pack of their single serving squeeze packets.

Second place will get an 8oz jar of their creamy, dreamy Coconut Butter and will also receive a variety of their squeeze packets.

Here's how to win:

1. Follow Artisana Organic Foods on Facebook for recipes, product updates, and specials.

2. Copy and paste the following statement into your Facebook status:

Enter to win Artisana Organic Nut Butters from @Againstallgrain and make some delicious Mother's Day treats! https://againstallgrain.com/2012/05/06/mom-loves-chocolate/

Leave ONE comment below telling me you've completed both of the tasks above.

Terms and Conditions

Giveaway ends on Tuesday May 8th at 6pm PDT. Any entries submitted in the comments section after this time will be automatically deleted. Winners will be selected using a random number generator. The winners will be announced on Wednesday morning May 10th on the AAG Facebook Page and will have 48 hours to contact AAG to claim their prize. A runner up will be chosen if the first winner fails to do so.  Entrants must be 18 years and older and live in the continental United States. One comment allowed per person.

Shared on Allergy Free Wednesdays

Dark Chocolate Pink Salt Truffles and Cappuccino Truffles



Cuisine: French

Category: Candy

PREP TIME: 25 mins

COOK TIME: 5 mins TOTAL TIME: 30 mins


Dark Chocolate Pink Salt Truffles

  • 3 tablespoons raw cacao butter, chopped
  • 1/4 cup raw honey
  • 2 tablespoons coconut oil
  • 2 tablespoons coconut butter (I love the little pouches from Artisana)
  • 3/4 cup raw cacao powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 1 teaspoon pink sea salt crystals (for sprinkling on top)

Chocolate Shell

  • 1/2 cup raw cacao butter
1/4 cup raw cacao powder
  • 2 tablespoons honey, liquified

Cappuccino Truffles

  • 3 tablespoons raw cacao butter, chopped
  • 1/4 cup raw honey
  • 2 tablespoons coconut oil
  • 2 tablespoons coconut butter
  • 3/4 cup raw cacao powder + 1/4 cup for outer coating
  • 1 tablespoon instant espresso powder
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon sea salt

*Follow instructions below, but add the espresso powder to the heated cacao butter and stir until it dissolves.


  1. Fill a small sauce pan with a few inches of water, and bring it to a boil over high heat. Place the cacao butter in a heat proof bowl, and place it directly over the boiling water, but not touching it.
  2. Stir for 1-2 minutes until it has started to melt, but there are still some solid pieces. Remove the bowl from the heat, then whisk in the coconut oil and honey. *If making the espresso truffles, stir in 1 tablespoon of instant espresso powder into the hot mixture until it dissolves.
  3. Pour the mixture into the bowl of a food processor, then add the cacao powder, coconut butter, vanilla, and salt.
  4. Process for a minute or so until your mixture is smooth and thick. Spoon the chocolate into a bowl, and refrigerate for 45 minutes.
  5. After it has chilled, use a spoon to scoop out balls about the size of a tablespoon from the bowl.
  6. Roll them between your palms to form smooth balls. Place them on a parchment lined tray then place the tray back in the refrigerator for 10-15 minutes.

Chocolate Coating

  1. Place the cacao butter in a heatproof bowl set over a small pot of boiling water. Whisk for 1-2 minutes until the butter has started to melt but there are still a few small solid pieces.
  2. Remove from heat, add the honey and cacao powder, then whisk vigorously to combine and make a smooth, thin syrup. If it’s too thick, you can return to the heat for 30 seconds.
  3. Remove half of the balls from the refrigerator, then working one by one, drop them in the coating and roll them around until fully covered. Poke a toothpick into the top to pull them out of the bowl, and twist it around slightly to let the excess chocolate drip off.
  4. Use another toothpick to help release the truffle back onto the parchment lined tray, then sprinkle with coarse sea salt crystals and let harden at room temperature.
  5. Pull the other half of the balls out of the fridge and repeat the coating process above.


– If you want to make a Vegan version of these truffles, you can likely use maple syrup as an even sub. I would not use a powdered sugar substitute such as stevia in this as the honey is used to help hold it all together.

– If the chocolate coating gets too thick after rolling the first batch, just return it to the double boiler for 30 seconds or so until it thins out again.

– The coating hardens better if the truffles are cold when dipped.

– Don’t place the truffles into the refrigerator right after you dip them or they will produce condensation on the outside. Let them harden at room temperature first and once they are completely cooled you can place them in the fridge for storage.

– If you want to create the cute drizzle that you see in the photos, let the truffles harden first, then drizzle with extra coating or pipe with a piping bag. You may need to let your bowl of coating sit at room temperature for 5-10 minutes in order for it to harden up enough to be able to hold it’s shape once piped.

– Once they have cooled to room temperature, you can store them in an airtight container in the refrigerator for 2 weeks or in a cool dry place for 1 week.

Keywords: dairy free, dessert, egg free, gluten free, holiday, nut free, paleo, mother's day