AuthorDr. Rashel TahzibCategoryDessertsDifficultyBeginner
½ cup full-fat canned coconut milk
1 tsp almond, orange, vanilla, or hazelnut extract
8 oz bittersweet dark chocolate (at least 70% cocoa, finely chopped)
¼ cup cocoa powder or chopped nuts for coating
1
VL; VE (if using dairy-free dark chocolate) Makes 30 truffles (1 serving = 2 truffles)
2
Bring the coconut milk to a simmer in a small saucepan. Stir in the extract.
3
Place chocolate in a bowl. Pour the coconut milk mixture over the chocolate. Let stand a few minutes, then stir until smooth. Allow to cool, then refrigerate for 30 minutes to 1 hour. (Remove from refrigerator before it hardens too much. It needs to be malleable.)
4
Using a small spoon, form 1-inch balls and roll them quickly between your palms. Place balls on a baking sheet lined with a parchment paper. Refrigerate overnight.
5
Roll in cocoa powder or chopped nuts. Store the truffles in an airtight container in the refrigerator for up to a week. Recipe from IFM.
