Dark Chocolate Peppermint Truffles

Dark Chocolate Peppermint Truffles


  • 8 oz. organic dark chocolate, chopped
  • ½ cup full-fat, sugar-free coconut milk
  • 1 teaspoon Biochem 100% Whey Isolate Protein Powder in Sugar Free Chocolate Peppermint ¼ teaspoon peppermint extract
  • Pinch of sea salt
  • 2 Tablespoons Dutch-processed unsweetened cocoa powder, for rolling
  • Candy cane, or peppermint candy, crushed for topping (optional)


  1. In a double boiler or small saucepan, melt the chocolate, stirring frequently. Once melted, remove from heat and add the coconut milk. Stir until smooth and combined.
  2. Add a pinch of sea salt, Biochem Chocolate Peppermint Protein Powder, and peppermint extract. Stir until smooth and combined.
  3. Set in the fridge for 2-3 hours until fully set (there should be no runny chocolate in the center).
  4. Using a tablespoon or other small spoon, scoop out a heaped tablespoon of chocolate and use your hands to roll into a ball. Set aside on a piece of parchment paper and repeat until you have used all chocolate to make approximately 16 balls.
  5. Add 2 Tablespoons Dutch processed cocoa to a small bowl. Roll the chocolate balls in the cocoa to coat. If using, top the balls with crushed candy cane or peppermint candy.
  6. Enjoy!