Truffles fall into the category of things that are always better when homemade. Rich, creamy, indulgent - and so incredibly simple to make! Made from scratch truffles always trump any of the pre-packaged kind. And a bonus! These are made with coconut milk, so they are a little more feel-good friendly. Shhhh...no one would ever know the difference!
Makes 3 dozen
12 oz. dark chocolate (60% or higher)
1 can (5.4 oz.) coconut cream
2 Tbsp coconut oil
1/2 tsp pure vanilla extract
1/4 tsp kosher salt
For coating: dutch cocoa powder
Optional: maldon or flakey sea salt for finishing
Finely chop the chocolate and transfer to a medium bowl (the finer the chocolate is chopped the easier the process will be). In a separate bowl microwave the coconut cream and coconut oil until hot and melted. Alternatively, heat the coconut cream and oil in a small saucepan.
Pour the hot cream mixture over the chopped chocolate and let sit for 5 minutes. Add the vanilla and salt, and whisk together until smooth and shiny. The mixture will be slightly thick.
Transfer to a a shallow dish and refrigerate until firm, about 45 minutes. Remove from refrigerator and allow to soften slightly if chocolate becomes too firm.
Scoop and roll the truffles with gloved hands. Don't worry about rolling into a perfect shape, rustic is great for this type of truffle. Roll truffles into the cocoa powder, and lightly sprinkle with flakey salt to finish. These truffles keep best at room temp.