Ingredients
Check off ingredients as you go
For about 20 truffles
- 250g (9 oz) quality dark chocolate (at least 60% cocoa)
- 10 tablespoons coconut cream (100ml / ⅓ cup + 1 tbsp)
- ½ teaspoon flavoring (vanilla, orange blossom, coffee, liqueur…)
For coating
- unsweetened cocoa powder
- Grate the chocolate or cut into small pieces with a knife and place in a mixing bowl.
- Heat the coconut cream until it just begins to simmer (not boiling), then pour over the chocolate. Let it sit without touching for a few minutes (2-3 minutes), then gently mix with a spatula or wooden spoon until the consistency is smooth and creamy. If any chocolate hasn’t melted, microwave for 30 seconds (no more, to avoid cooking the chocolate or altering its taste!). Add your chosen flavoring (if using).
- Refrigerate for at least 4 hours, until the mixture solidifies. If it’s too soft, you won’t be able to form the truffles.
- Pour the cocoa powder into a small bowl. Using a melon baller or a small spoon, form truffles (they don’t need to be perfect) and roll them in the cocoa powder.
Store in the refrigerator covered with plastic wrap, on a plate, optionally placed in paper candy cups. Remove about ten minutes before serving so the chocolate reaches the right temperature.
Variations
- They’ll keep for several days in an airtight container in the refrigerator.
- You can add crushed hazelnuts, pistachios, or almonds.
- You can also roll the truffles in shredded coconut instead of cocoa powder.
- If you like a chocolate shell effect, you can also melt chocolate and dip the truffles one by one to coat them before placing on parchment paper.
- The coconut taste is almost imperceptible, but if you don’t like it, you can replace it with another plant-based cream like my homemade cashew cream or soy cream.