Nom Nom Chocolate Truffles
36 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 10 ounces dark chocolate 70% cacao content or higher
- 3 tablespoons refined coconut oil
- 1 cup coconut cream or full fat coconut milk
- 1 teaspoon vanilla extract
- ½ cup finely shredded unsweetened coconut or ½ cup unsweetened cocoa
Method
- Start by cutting the chocolate into small shards on the diagonal. Try to keep the chocolate pieces relatively small so they will melt uniformly. Place the chocolate and coconut oil in a medium bowl and set it aside.
- Heat the coconut cream or coconut milk in a small saucepan over medium heat until it reaches a simmer.
- Pour the hot cream over the chocolate and coconut oil, and let the mixture sit for a couple of minutes. Then, gently stir with a silicone spatula until the chocolate is mostly melted.
- Switch to a whisk and stir well until the chocolate mixture transforms into a velvety smooth emulsion that resembles a thick, shiny chocolate pudding. If your ganache breaks (i.e., it looks curdled or oily), you can whisk in a little bit more heated cream to reform the emulsion.
- Add the vanilla extract and stir to incorporate.
- Transfer the chocolate mixture to a sealed container and chill in the fridge until solid (at least 4 hours).
- Meanwhile, spread the shredded coconut on a parchment-lined baking tray, and toast it in a 300°F oven for 3 to 5 minutes or until golden brown. Transfer the coconut to a shallow bowl when cooled. If you’re coating the truffles in cocoa powder, pour some into another bowl, too.
- Using a small (1-inch in diameter) melon baller or disher, scoop out 36 balls of chocolate. Roll each ball of chocolate between your palms to form a smooth ball. Wear disposable gloves if you want to keep your hands clean and don’t freak out if some of the truffles are misshapen—it’s just candy, people.
- Coat each truffle in the toasted coconut or cocoa and sift the excess through your fingers. Enjoy!