Bittersweet Chocolate Truffle – Phase 3

Our Valentines day won’t be complete without savoring these mouthwatering chocolates to satisfy our sweet tooth and chocolate cravings! Well, chocolate is a symbol of Valentines and just because we’re on the FMD diet doesn’t mean we’ll miss the fun! Our indulgence for today is not that sinful to destroy your healthy commitment, in fact now is the best time to treat yourself to a delectable Bittersweet Chocolate Truffle now that you’re on Phase 3!

Bittersweet Chocolate Truffle - Phase 3


  • 8 ounces raw cacao powder 
  • 1/2 cup heavy whipped cream (made of egg whites and almond/coconut milk)
  • Assorted coatings, such as shredded coconut, finely chopped pistachios, almonds, or other coating of your choice.


  1. Place raw cacao in a medium bowl. Bring cream to a boil in a small saucepan over medium-high heat; pour over raw cacao powder.

  2. Let sit 2 to 3 minutes, then whisk until smooth. Refrigerate (uncovered) until somewhat firm, about 1 hour.

  3. Spoon mounds (2 level teaspoons each) of chocolate mixture onto a large baking sheet lined with parchment or wax paper. Return to the refrigerator 15 minutes.

  4. With your hands, roll mounds into balls. Place desired coatings in shallow bowls; roll balls in coatings, pressing in and covering completely. Return to baking sheet; chill until set, about 30 minutes.


4 Comments on Bittersweet Chocolate Truffle – Phase 3

  1. Nanners
    February 13, 2016 at 7:32 pm (3 years ago)

    Looks delicious, but what is the recipe for the heavy whipped cream?

    • admin
      February 16, 2016 at 6:17 am (3 years ago)


      The whipped cream here is composed of egg whites and almond or coconut milk (as stated in the recipe list). Hope this helps! 🙂

      • Boo
        March 18, 2016 at 2:09 pm (3 years ago)

        How much egg whites to how much milk?

        • admin
          March 19, 2016 at 3:00 am (3 years ago)

          Hi! You can have 2 egg whites and 1 cup of coconut milk to make the heavy cream 🙂


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