Discover the Chocolate Renaissance

Sheer Dark Truffles

Sheer Dark Chocolate Truffles rolled in exotic spice 

The versatility of KOKKU sauces shines in this wonderful recipe.  Make exotic chocolate truffles in a matter of minutes and leave your friends and guests thinking you’re an expert Chocolatier!  Feel free to test new rolling items, such as ground Oreos, pistachios, toasted chopped almonds, or coconut.

  • 1  9oz jar sheer dark dairy free chocolate sauce at room temp, or from the refrigerator
  • 2  teaspoons Chinese 5 spice powder
  • 1 1/2 teaspoons cocoa powder (Droste brand recommended)
  • 1/8  teaspoon paprika

  • 1 1/2 teaspoon Norpo stainless steel scoop.  (or just a melon baller will do fine).
  • Small bowl with steep sides
  • Mini-paper baking cups
  • Cookie sheet


This recipe works even better if the Sheer Dark has been refrigerated.

  • Count out and place 22 paper or tinfoil baking cups onto the cookie sheet.
  • Mix together the dry ingredients (5-spice powder, cocoa powder, and paprika) in the small bowl with a spoon.  Blend well.
  • Using the steel scoop, carve out a round truffle ball of Sheer Dark from the jar, using a rotating wrist motion (this gets easier with practice).
  • Dip one side of the round ball in the mixed powder working both truffle and powder to the side of the steep bowl while being careful not to press too hard.
  • Work the truffle out of the scoop, letting it drop directly into a paper cup. Carefully lift the cup with your hand and roll the truffle around, allowing the powder to distribute evenly.

Repeat until the jar is empty.  Now you are done!  This will make about 22,  1 ½ teaspoon truffles!

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