Ingredients
Check off ingredients as you go
Makes about 20 truffles
- 250 g (9 oz) good-quality dark chocolate (at least 60% cocoa)
- 10 Tbsp (100 ml) coconut cream
- 1/2 tsp flavoring (vanilla, orange blossom water, coffee, a liqueur…)
For coating
- unsweetened cocoa powder
- Grate the chocolate or chop it into small pieces with a knife and put it in a mixing bowl.
- Heat the coconut cream until it just starts to simmer (not boil), then pour it over the chocolate. Let it sit for a few minutes without touching it (2-3 minutes), then stir gently with a spatula or a wooden spoon until the mixture is fully melted and creamy. If some of the chocolate hasn’t melted, microwave it for 30 seconds (no longer, so you don’t cook the chocolate or spoil its flavor!). Stir in the flavoring of your choice (if using).
- Chill for at least 4 hours, until the mixture firms up; if it’s too soft, you won’t be able to shape the truffles.
- Pour the cocoa powder into a small bowl. Using a melon baller or, failing that, a teaspoon, shape the truffles (they don’t need to be perfect) and roll them in the cocoa powder.
Keep them in the fridge on a plate covered with plastic wrap, in paper candy cups if you like. Take them out about ten minutes before serving so the chocolate is at the right temperature.
Variations
- They will keep for a few days in an airtight container in the fridge.
- You can add chopped hazelnuts, pistachios or almonds.
- You can also roll the truffles in shredded coconut instead of cocoa powder.
- If you like the “chocolate shell” look, you can also melt some chocolate and dip the truffles one by one to coat them, then set them on parchment paper.
- The coconut flavor is almost undetectable, but if you don’t like it, you can swap in another plant-based cream, such as my homemade cashew cream or a soy cream.