These truffles and simple to make and super delicious. The recipe comes from Whole Hearted Eats.
- 8 oz. dark chocolate 226 grams, use our delicious 70% chocolate chips here.
- ½ cup full-fat coconut milk or coconut cream
- ¼ teaspoon pure vanilla extract
- Optional pinch sea salt
- add ons for finishing the balls such as finely chopped hazelnuts or pistachios, icing sugar, cacao powder
Add the chocolate and coconut milk to the bowl of your double boiler. Heat until melted. Once the chocolate has melted, whisk well to combine.
Remove from the heat and, stir in the vanilla and salt.
Bring the mixture to room temperature.
Chill until solid, about 4 hours, I popped mine into the fridge once it was cool to speed up the firming of the mixture.
Once firm enough, use a small spoon to scoop out portions and use your hands to roll into small balls, about 2 cm in diameter. Place the truffles onto a lined baking sheet or tray.
Once they're all formed, roll the truffles in cocoa powder, or icing sugar. - I place a couple tablespoons of each in small bowls. Then roll into your nut of choice.
Chill until ready to serve.