Candied Sauerkraut Truffles

Prep time: 
 Cook time: 
 Total time: 
60 minutes
Candied Sauerkraut Truffles

My family often says, "Bubbie, there's nothing you like more than a challenge." I suppose that's true because, after my success with Sauerkraut Brownies, I immediately started wondering what next uncharted culinary territory I could venture into. Appetizers, soups, main dishes, cocktails, and now even desserts - my Sauerkraut has been there and done that, often with delicious results. But candy? That's a challenge I could sink my teeth into. I discovered that candying my kraut and combining it with ganache makes truffles with a certain je ne sais quoi. Want to have some fun? Serve them at your next party and have your guests guess the secret ingredient.


Candied Sauerkraut:

Chocolate Ganache:

  • 8 oz dark chocolate - chopped or chips
  • ½ cup heavy cream
  • ¼ cup unsweetened cocoa powder - optional


  1. Measure ½ cup of sauerkraut and drain well, then squeeze sauerkraut with your hands to remove most of the remaining brine.
  2. Put sauerkraut into a bowl with sugar and toss until sauerkraut is completely covered.
  3. Place sugared sauerkraut on a parchment-lined baking sheet and place in a 400-degree oven until sauerkraut is caramelized and golden, about 4-7 minutes.
  4. Keep a close eye on it as it can darken quickly.
  5. Let it cool while making ganache: Bring cream to a simmer in a small saucepan.
  6. Remove from heat and stir in chocolate until smooth.
  7. Pour chocolate mixture into an 8-inch glass baking dish and let sit for 8-10 minutes.
  8. Chop cooled candied sauerkraut and stir into chocolate.
  9. Cover with plastic wrap and place in refrigerator until chilled, about 20-30 minutes.
  10. Using a 1-inch ice cream scoop, melon baller, or tablespoon, scoop chocolate into balls.
  11. Optional: Roll in cocoa powder, and shake off excess. Makes 20 - 25 truffles.
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