Chocolate Cottage Cheese Truffles
These easy Chocolate Cottage Cheese Truffles are made with blended cottage cheese, cocoa powder, almond flour, and protein powder for a creamy, fudgy chocolate treat. Dip them in melted chocolate for an easy no-bake dessert that’s perfect for making ahead or satisfying a chocolate craving.
Servings: 15 truffles
Calories: 127kcal
Ingredients
- 1 cup full-fat cottage cheese
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ½ cup fine almond flour
- ½ cup protein powder vanilla or chocolate
- 3 tablespoons unsweetened cocoa powder
- 1 cup semi-sweet or dark chocolate chips
- 1 tbsp coconut oil
Instructions
- Add the cottage cheese, maple syrup, and vanilla extract to a blender or food processor. Blend until completely smooth and creamy, scraping down the sides as needed.
- Transfer the cottage cheese mixture to a bowl.
- Add the almond flour, protein powder, and unsweetened cocoa powder. Stir until everything is evenly combined and a thick, fudgy dough forms.
- Refrigerate the mixture for 20 to 30 minutes, or until it is firm enough to scoop and roll.
- Scoop about 1 tablespoon of the mixture at a time and gently roll it between your palms to form a ball.
- Place the truffles on a parchment-lined plate or baking sheet.
- Freeze for 10 to 15 minutes, or until the truffles are firm enough to dip without losing their shape.
- Add the chocolate chips and coconut oil to a microwave-safe bowl.
- Microwave in 20-second intervals, stirring well after each one, until the chocolate is completely melted and smooth.
- Dip each chilled truffle into the melted chocolate. Use a fork to lift it out and allow the excess chocolate to drip back into the bowl.
- Return each coated truffle to the parchment-lined plate or baking sheet.
- Refrigerate for at least 20 minutes, or until the chocolate coating is completely firm.
Notes
- Full-fat cottage cheese creates the richest and creamiest filling. If your cottage cheese has a lot of visible liquid, drain off the excess before blending.
- Chocolate protein powder creates a deeper chocolate flavor, while vanilla protein powder also works well with the cocoa powder.
- Protein powders vary in how much liquid they absorb. If the filling is still very soft after chilling, add a small amount of additional almond flour or protein powder.
- If the mixture becomes too dry, stir in a spoonful of cottage cheese or a small amount of maple syrup until it is soft enough to roll.
- The amount of chocolate needed for coating can vary slightly depending on the size of the truffles and how thickly you coat them.
- Keep the finished truffles refrigerated until serving for the best texture.
- This recipe makes approximately 15 to 18 truffles depending on how large you roll them.
Nutrition
Serving: 1serving | Calories: 127kcal | Carbohydrates: 12g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.2g | Cholesterol: 8mg | Sodium: 50mg | Potassium: 50mg | Fiber: 2g | Sugar: 3g | Vitamin A: 29IU | Calcium: 37mg | Iron: 1mg | Net Carbs: 10g