Thursday, November 27, 2014

**RECIPE** Dark Chocolate Truffles

Dark Chocolate Truffles
approx 36 truffles

10 ounces chocolate, 72% cocoa or higher
1/2 cup full fat coconut milk
1 t vanilla
1/2 cup shredded coconut, chopped nuts, crushed peppermints, *OR* cocoa powder
optional: 1-2 drops essential oil (wild orange, peppermint, clove, etc)

1. chop the chocolate into shards 
2. combine chocolate with coconut oil in medium bowl, set aside
3. in a sauce pot, heat the coconut milk to simmer
4. pour over chocolate and stir with rubber spatula, until melted and smooth
5. add vanilla and optional essential oil, and chill minimum of 4 hours in fridge
6. meanwhile, toast the coconut or nuts if desired, cool
7. remove chocolate from fridge and using a melon baller, teaspoon or small 
cookie scoop, portion into truffle-sized bites 
8. roll gently in hands then into choice of topping
9. store airtight in fridge for 1 week, or in freezer 6 months

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