I have long dreamt of yogurt truffles.
Truffles are my favorite dessert to sneak when no one’s looking. I slyly pop one on my tongue and it dissolves into bliss.
My love affair with truffles was getting a bit obsessive. The heavy cream containers in the trash were judging me. I knew there had to be a slightly healthier version of truffles that I could enjoy guilt-free. (Did you ever see my mashed potato truffles? Man alive, are those good!). Enter yogurt: one of my favorite ingredients in the kitchen. The truth is, I haven’t bought sour cream in years. When a recipe calls for sour cream, I substitute plain Greek yogurt.
I use a thick, high-quality Greek yogurt that only has 2 ingredients (milk and live cultures; I’ll share more on ingredient simplicity in a minute). I used Chobani 2%. I mention the brand here because there are brands of Greek yogurt that are not as thick or as consistent.
I think these yogurt truffles are fabulous. I may never go back to the real thing.
I melted a bar of white chocolate, stirred in enough yogurt for some tang, and stuffed a strawberry bite in the middle. I rolled them in sparkling sugar and powdered sugar. My favorite way to eat them is with powdered sugar on the outside, but if you like some crunch, roll them in sparkling sugar. Or, roll them in nothing at all and enjoy this 3-ingredient dessert!
Remember I said I had a rant about the purity of ingredients? Get ready.
So, it’s gross, but I have to tell you: there are a lot of white chocolate impostors out there. The ingredient list on a white chocolate bar should read ‘cocoa butter, sugar and vanilla’. Not much else. Corn syrup? No. Palm kernel oil? Definitely not. Soy lecithin? Not a chance. Be real! Eat real! And eat Greek yogurt truffles!
Disclosure: The folks at Chobani sent me their product for review. The opinions expressed here are 100% my own. And I love Chobani!
- 4 oz. real white chocolate
- ⅓ cup plain 2% Chobani Greek yogurt (unsweetened)
- 2 strawberries, hulled
- optional: powdered sugar or sparkling sugar for rolling
- Chop the white chocolate into small pieces. Add it to a microwave-safe bowl and heat it in the microwave on LOW in 15-second pulses, stirring between each pulse. Do not let it get too hot, or it will sieze. If it does sieze, add a little yogurt and try again.
- Stir the yogurt into the melted white chocolate. Chill the mixture in the fridge for 1 hour. Before proceeding, chop the strawberries into bite-size pieces.
- Working quickly, scoop teaspoon-size balls of the white chocolate mixture. Roll it in your hands briefly to form a ball. Insert a piece of strawberry, and use extra white chocolate mixture to seal in the strawberry.
- Optional: Roll the truffles in powdered sugar or sugar crystals.
- Chill the truffles for 1 hour before serving, and store any uneaten truffles in the fridge.