recipe developer . podcast co-host . cookbook author . photographer . mental health warrior . online educator


food . travel . life

keto . low carb


gluten-free . grain-free . sugar-free

drama-free . dogma-free . mean-free

Keto Cookbooks



The KETO Crockpot Cookbook
Cheesy Biscuits (+ VIDEO!)
The KETO Ice Cream Scoop Cookbook
Recipe Index: Find the recipe you need here
Liposomal Vitamin C (+ VIDEO!)
Parmesan Bacon Frittata
Egg Foo Yung
Tips For Staying Sane When Your Brain Is Trying To Kill You
Chocolate Fudge Mug Cake

Copyright © Carrie Brown 2010-2020, unless otherwise stated. All rights reserved.

Chocolate Orange Truffles

February 20, 2015 : What seems like 3 months ago but was really only 3 weeks ago I promised you sugar-free chocolate candy.  When I made that promise I had Chocolate Orange Truffles 1.0 nestled in the ‘fridge – aside from the not insignificant number that had been stashed away in my belly – knowing that they were good, but not good enough to share with you.

Then, very unfortunately, came two weeks that started off with running out of meds (I will NEVER do that again) which spawned into two emergencies (only one ended at the ER), a friend breaking into my house (for good reason), an embarrassing number of tubs of Black Cherry Amaretto Haagen Dazs (sorry), and a lot of lying in bed curled up with Mr. McHenry and Daisy (they’re cats if you’re new here).  It is simply amazing the difference that 50mg – or lack thereof – of meds can make.  On the day of the first emergency, however, my godson Jackson was born – and his photo arriving by text shortly after his entrance into the world saved my life.  Miraculous timing, Amy and Jack (I heart you).

Those 2 weeks were not a fun time, although I confess my brain really enjoyed the Haagen Dazs part.  #1 on my next round of KETO / LowCarb ice cream recipes is definitely Black Cherry Amaretto.  It will be way better than Haagen Dazs, as you know if you’ve made any of my other KETO / LowCarb ice creams.  Hey, I’m just going off the reviews.

I re-surfaced on February 13th and realized that my promise of chocolates before Valentines Day was not going to be realized.  Forgive me?  How about if I give you the recipe for Chocolate Orange Truffles?

Notwithstanding that I am 2 weeks late getting these to you, I was all kinds of excited about how these Chocolate Orange Truffles turned out because chocolate can be all kinds of difficult.  If you mosey around the Internets checking out sugar-free chocolaty things you’ll notice that most of them don’t look great, because chocolate is finicky.  Once it’s melted all bets are off that you’ll end up with a finished chocolate that looks awesome or sets right.  And 100% cocoa chocolate (no sugar at all) is, quite frankly, a pain in the {name your body part} to work with.  It’s hard to get chocolate to show up all glossy and beautiful – even if you’re an ex-chocolatier who knows what she’s doing and spent 2 years of her life up to her elbows in chocolate every day.  Chocolate is just, well…special.

A lot of the sugar-free chocolates out there don’t taste great either.  Heck, a lot of the regular chocolates out there don’t taste great, but trying to sweeten 100% cocoa chocolate successfully is pretty much like trying to get pants on a fish.

My end-game was that they had to be super healthy, super easy, super fast, super scrumptious, and super pretty, which given the limitations that the finickiness of chocolate so generously provides us, was a very tall order.

Chocolate Orange Truffles |

How did I do?

They Chocolate Orange Truffles are super healthy.  They take 5 minutes to make, the recipe is very simple, and they are not in the slightest bit messy.  They look awesome and they taste awesome.  They will keep for weeks in the ‘fridge.  Ding!  Ding!  Ding!  (Who am I kidding that they’ll be in your ‘fridge for weeks??)

Just so you’re prepared though, I’ll also tell you that the consistency is like a soft truffle yet they don’t melt in your mouth, so they are quite a different experience than other truffles you’ve had.

Chocolate Orange Truffles |

I’ll be keeping a batch of these Chocolate Orange Truffles in my ‘fridge at all times so when ever I get that chocolate urge, I have a KETO / LowCarb chocolate fix on hand.  Whoop!

Chocolate Orange Truffles

Author: Carrie Brown | Prep time:  5 mins   |   Cook time:  5 mins    |   Total time:  10 mins   |   Serves: About 30

What You Need

What You Do

  1. Shake the thick coconut milk well before opening the can. If the contents don’t sound liquid as you shake, stand the unopened can in hot water for 10 minutes and try again.
  2. Pour the 8 fl oz. / 1 cup of thick coconut milk into a large jug or bowl with a pouring spout.
  3. Sprinkle the gelatin evenly over the surface of the coconut milk and stir. It will become very thick and lumpy. Don’t panic!
  4. In a small pan put the water, cocoa powder, and xylitol or erythritol, and whisk well until the cocoa powder is mixed in.
  5. Bring to the boil whisking continuously. Once boiling, turn off the heat.
  6. Pour (or scrape!) the coconut milk and gelatin mixture into the hot chocolate mixture and stir until it is completely smooth.
  7. Stir in the vanilla and orange extracts and the sea salt.
  8. Add the chopped chocolate and stir until it is completely melted.
  9. Pour the mixture back into the jug or pouring bowl.
  10. Carefully pour into your silicone molds. If you don’t have silicone molds see notes below.
  11. Carry carefully to the ‘fridge.
  12. They will set in 10 minutes in the freezer or an hour in the ‘fridge.
  13. Remove from the ‘fridge or freezer. Hold the molds upside down and push the truffles out. They are pretty hardy.
  14. Store in an airtight container in the ‘fridge. If any make it to the ‘fridge.

Top Recipe Tips

  • This is the gelatin that I use.  I suspect you might be using it quite a lot from here on out.  If you didn’t know, gelatin is all kinds of fabulous from a health perspective.
  • Use silicon molds like these.  You can use any size and shape you like.  Silicone molds give you a huge variety of fun shapes to make.  Clearly I am going to have to buy these.
  • The quality of your cocoa powder and 100% chocolate will totally affect the taste.  Buy the best you can.  I use Valrhona cocoa powder and Ghirardelli 100% chocolate.
  • Change it up by using mint extract instead of orange.  Or raspberry extract.  Raspberry would be awesome.
  • If you don’t have silicone molds you can also use candy cups and peel them from the chocolates as you serve them.  You can find some here.
  • To make carrying the still-fluid truffles to the ‘fridge or freezer easier, place the silicone mold on a baking sheet before you pour the truffle mixture in.
  • They will keep for weeks in the ‘fridge (if they last that long).

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  • PipHi Carrie,
    These sound great. Is thick coconut milk the same as coconut cream?

  • sylviaHi Carrie
    Welcome back and I hope you are feeling much better! Thanks for yet another awesome sounding recipe.

    I have 3 questions for you:

    1. Can you substitute coconut cream for thick coconut milk?

    2. If not, how can you tell if it is thick coconut milk or not?

    3. In what type of store would you find 100% pure chocolate or is this something that can only be bought online?



    • carrieSylvia – coconut cream = thick coconut milk, thick coconut milk comes in a can and is solid at low temperatures, in the US 100% chocolate is found in every supermarket / grocery store alongside the baking chocolate. Hope that all helps!!ReplyCancel

      • sylviaHi Carrie
        Thank you so much for your reply. Now I’ll get cracking on the recipe!

  • LilyCarrie,
    Thank you for another beautiful recipe. My heart breaks to think of a world without you in it. You don’t know me, but you’ve touched my life and made me a healthier person. Keep on hanging on.

  • EdaCarrie, do you think I leave the orange thing out?
    I dont like “plants” in my chocolate (mint, orange, berries..)

    I dont know if we have coconut cream in Brazil and 100% chocolate is reeeeeeeeeaally hard to find. I may never get to make it, but it is still going to my little notebook.

    As always, thank you!ReplyCancel

    • carrieEda – yes you can leave it out but the flavor might not be as rich. I would double the vanilla in that case. Can you order via Amazon? Not sure what online choices you have there. I want you to have these chocolates!!!!ReplyCancel

  • WrenI made these yesterday and they turned out fabulous! I’m a candy maker now. Whoop! Whoop! I’m never buying chocolates again. This recipe is so quick and so easy. I could have them made quicker than it would take to drive to the candy store and back. Why waste the gas? LOL. Next time I’m going to try them with a raspberry extract, just cuz that’s my favorite, but I do love the orange taste in these too.ReplyCancel

  • BethCarrie –
    My “lower plumbing” does not like xylitol. I have some liquid chocolate stevia. Would that work as a substitution? If so, how much? Glad you are back among the living. You have positively touched so many lives. I hope you know how loved you are even by those who have never met you. Keep up the amazing work!ReplyCancel

    • carrieHi Beth – I would suggest Swerve if that it available where you are. It is erythritol and stevia blend and can be used 1:1 instead of xylitol. The liquid Stevia *should* work in this recipe as it’s only function is to sweeten, but I am afraid I have no clue on quantity. I have never used Stevia as I can’t stand the taste. Since it is a liquid I would make the whole recipe without the Stevia and then add it to taste at the end. Record how much you use for future reference. Hope that helps!ReplyCancel

  • MollyI don’t eat gelatin. Can I use something else?ReplyCancel

    • carrieHi Molly – if you don’t eat gelatin because you’re vegan / vegetarian, use Agar Agar instead. Swap out 1:1 with gelatin. Hope that helps!ReplyCancel

  • MeganSo I made the mistake of using regular coconut milk instead of thick coconut milk. It was in a can but when I opened it up the consistency was more like regular milk, I just figured it would take longer to set so I used it anyway. UGG, my chocolates are soft and chewy as opposed to the consistency of Hersheys bar. Everything else in the recipe I followed to a T. Before I make this again I need to know if that was my problem or is that how the chocolates turn out?
    Thanks for your recipes! I check the site anytime I want to try something new ?ReplyCancel

  • DebiI’m wondering if we did something wrong. The consistency was fabulous – you nailed it there! I’m wondering about the intensity of the dark’ness. When I’m eating SANE I find I enjoy 85% cacao chocolate, but this was so much more intense than that. My husband made these and he’s a stickler for details and he said he weighed out the sweetener so I believe him…boy it didn’t taste like it.

    So do I just need to pull my boots up by the straps or are others enjoying these without feeling like they are closer to 98% cacao?ReplyCancel

    • carrieHi Debi – I responded via email. If you didn’t get that note please let me know!ReplyCancel

      • DebiI didn’t see your note – I just did a search in my email and nothing came up that way either. Can you send another? The email I posted is valid. Thanks!ReplyCancel

  • christineWhat’s the nutritional info for this recipe. thanksReplyCancel

    • Natasha sponbeckCarrie, I am so thankful for all the time you have put into these recipes. Thank you thank you. Now my question.The chocolate was pretty bitter. Should I just keep adding xyliyol to taste?ReplyCancel

      • carrieNatasha – yes! And thank you for the recipe love – I really appreciate you taking time to comment.ReplyCancel

  • ToniHi Carrie

    I am unable to buy 100% chocolate, even from Amazon who doesn’t ship to Australia.

    The best I can do is 90% chocolate. Will this do please?

    With thanks,
    Perth, WAReplyCancel

    • carrieToni – yes! 90% will be fine, you might want to use just a tad less sweetener though. Hope that helps! CarrieReplyCancel

  • sandra lewisCarrie, I made these orange truffles, but they will not come out of the mold and otherwise they are soft and break up when taking them out. I’ve tried silicon mold and plastic.

    Do I need to add more unsweetened chopped chocolate OR more gelatin? Help please.ReplyCancel