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Angels Unawares, Serial #2 and Chocolate Yogurt Truffles

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For many of us in the United States, this winter has already been WAY too long and this past week has been like something out of a horror movie–a horror movie from the North Pole, that is–with snow and ice and frozen pipes and dead car batteries and frostbitten fingers and chapped lips. I know, I know–you’re tired of living in it and even more tired of hearing about it!

But here’s the thing–we’ve got a cold treat that’ll make you forget the cold. These Chocolate Yogurt Truffles are so easy you can get your preschooler to help make them (come to think of it, that’s not a bad idea!) but so decadent you’ll smuggle them out to the car (where it is of course COLD as a refrigerator) so you can hog them for yourself. And when the little booger says “Mommy, Mommy,” or “Daddy, Daddy,” “where are my yummy chocolate truffles?” you can make up a white lie like “I gave them all to the soup kitchen” and hand the rugrat a banana while sneaking out later (“to check on the car battery”) and snarfing down a couple of these babies. But be sure to wipe the cocoa powder off your lip before coming back into the house.

O.K., maybe that’s a bit extreme. I mean, the kid did help make them, right? So cut one in half and give the little angel half tonight and the other half tomorrow night and keep the rest for yourself. But be sure to hide them, so no one else comes along and steals your stash.

And chalk all this extreme behavior up to self-preservation–cuz these Chocolate Yogurt Truffles will make you forget how long and cold this winter already has been. (And only seventy-two days till spring. Sorry for the grim reminder but what can I say–I’m a realist. Just get the kid to roll a few more batches of truffles. That’ll get you through to spring with a smile on your face!)


Chocolate Yogurt Truffles

4 ounces semi-sweet or dark chocolate, broken into small pieces

1/3 cup Greek fruit yogurt (I used Chobani Blueberry yogurt)*

2 Tablespoons cocoa powder


In a microwave safe bowl, add the chocolate pieces. Microwave these pieces in 15 second intervals, stirring after each time. Remove the chocolate once it is almost melted and continue to stir until all of the pieces have melted and a smooth mixture forms. (Be careful not to overheat the chocolate or it will sieze!) Mix in the yogurt, and stir until it is well incorporated into the chocolate. Place the bowl in the freezer and chill for 30 minutes.

Remove the mixture from the freezer. Scoop tablespoon size balls of chocolate mixture and roll in hands to form a uniform ball, working quickly so your hands do not melt the truffle. Roll each ball in the cocoa powder. Place truffles on a plate and return to the freezer for another 20 minutes.

Serve truffles chilled. Store any leftover truffles in the refrigerator for up to a week.

Makes 6-8 truffles.

*You must use Greek yogurt in this recipe because of its texture and thickness; regular yogurt will not produce the same results.


{Adapted from Desserts for Two}

Click below to listen to or read Serial #2 of “Angels Unawares”.

Angels Unawares, Serial #2, audio © Jeffrey Anderson

Angels Unawares, Serial #2, text © Jeffrey Anderson


About Elaine

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