September 3, 2017
Yield
About 60 truffles
Ingredients
16 oz (1 lb) Unsweetened Chocolate
10 oz Unsweetened, full-fat coconut milk
1 C Powdered Sugar
1 t vanilla
Powdered Cocoa
Directions
Make the truffle
Heat coconut milk slowly to simmering
While milk is heating, chop chocolate into small pieces and place in large bowl
Add powdered sugar to hot milk, stir to fully dissolved
Add vanilla to milk, stir
Add hot milk to chocolate, stir just enough to allow milk to touch all chocolate bits
Allow mixture to sit and melt all the chocolate (just a few minutes)
When melted, stir to combine thoroughly
Chill overnight or until firm
Form the truffle
Scoop about 2 tsp of truffle mix and roll between your hands until perfectly spherical and smooth
Place in powdered cocoa and roll around until completely coated
Repeat until all mix is used
Store in a sealed container. Chill or freeze will extend their life.
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