I can’t get enough of these truffles. They are the perfect combination of sophisticated simplicity. Once the truffles are rolled they can be dressed up in anything your heart desires. I have tucked an espresso bean in the center, rolled them in toasted nuts, coconut, powder sugar, and cacao powder.
They are quite easy to make and store nicely in the refrigerator for a few weeks (if they last that long).
Dark Chocolate and Coconut Milk Truffles
- (2) bags of dark chocolate chunks or chips (12 ounces each)
- 1 small can of coconut milk (5.46 fluid ounces)
- Using a stainless bowl that fits inside a pot or a double boiler, bring a few inches of water to a medium range temperature. Drop chocolate into the bowl, mixing consciously, ensuring no water from below enters the chocolate as you stir or it will ruin your chocolate.
- Blend the coconut milk well, as the fat separates from the water as it sits in a can. I throw mine into a Vitamix for 30 seconds.
- When all of the chocolate is melted nicely, pour the blended coconut milk over the top and place a lid over the pot for 5 minutes.
- Remove the mixing bowl from the pot, and stir the coconut milk into the chocolate until incorporated.
- Using a spatula, pour the mixture into a bowl lined with parchment paper and place in the refrigerator for approximately 1 1/2 hours.
- You’ll know they are ready to roll when a piece can be be scooped off with a spoon and easily rolled into a ball without being too sticky and soft – or too hard (firm) to work with at all.
- Scoop out or cut pieces that are of sizes to your liking. Roll them in your palms until they are formed, and finish by rolling in your favorite toppings!