Chocolate is my secret love.
I have this weird obsession with buying dark chocolate wherever we travel. I end up with a pile of beautiful bars tucked away in the wine fridge to keep them fresh. I hate to touch my exotic treats and I’m always “saving” them for a special occasion. Meanwhile, I now have a really good stash of high-quality chocolate that makes for a perfect truffle. You could temper your own chocolate, but these are great for the times when you want to make something delicious and beautiful with no fuss. I’m currently having a love affair with sea salt and chocolate. I add a touch of Himalayan pink salt to my truffle mixture.
Chocolate Truffles Recipe
- 8 oz bittersweet chocolate
- 1/2 cup whipping cream (or coconut cream for a lighter & non-dairy version)
- 1 teaspoon vanilla extract
- Cocoa powder
- Chopped nuts
- Toasted coconut
- Melted chocolate
- Sea salt
Bring the coconut milk to a boil. Turn off heat.
Add the vanilla and chocolate a bit at a time and whisk in until smooth.
Allow to cool and harden at room temperature.
Use a piping bag or a teaspoon and shape into bite-size balls.
Dip in your desired topping.
Chill for 20 minutes in fridge.
Keeps for up to two weeks.
You must use a high-quality dark chocolate. Use 70% if you like your chocolate a little bitter.
Opt for the coconut cream over whipping cream for a lightened up non-dairy option. Make sure you buy a high-fat coconut cream vs a runny coconut milk!
Freezes well: Make ahead and pop on a silver platter to serve.