Dark Chocolate Truffles

Ingredients

• 9 ounces Vegan Dark Chocolate
• 2/3 cup Canned Full-Fat Coconut Milk
• 1/2 teaspoon Vanilla Extract
• 1/4 cup Unsweetened Cocoa Powder
• 1/4 teaspoon Sea Salt
• 1/4 cup Finely Ground Hazelnuts
• 1/4 cup Dairy-Free Chocolate Chips (optional, for coating)
• 1/4 cup Coconut Flakes (optional, for coating)
• 1 teaspoon Espresso Powder (optional)

Instructions

1. 1

   Finely chop the dark chocolate and place it in a heat-safe bowl.

2. 2

   In a separate bowl, warm the coconut milk in the microwave or on the stovetop until it's hot but not boiling. Add espresso powder if desired.

3. 3

   Pour the warm coconut milk over the chopped chocolate and cover the bowl for 5 minutes to allow the heat to melt the chocolate.

4. 4

   Remove the cover and gently stir the mixture until it is completely smooth and creamy. Stir in vanilla extract and sea salt.

5. 5

   Refrigerate the chocolate mixture uncovered for 1-3 hours, or until it's firm enough to scoop.

6. 6

   Prepare your desired coating: cocoa powder, finely ground hazelnuts, dairy-free chocolate chips, or coconut flakes in separate shallow dishes.

7. 7

   Using a spoon or small cookie scoop, form the chilled chocolate into bite-sized balls.

8. 8

   Roll each truffle in your chosen coating, ensuring it's evenly covered. Gently shake off any excess.

9. 9

   Place the coated truffles on a parchment-lined plate or tray.

10. 10

    Refrigerate the truffles for at least 30 minutes to allow them to fully set before serving. Enjoy these rich Dark Chocolate Truffles!

11. 11

    Store leftover Dark Chocolate Truffles in an airtight container in the refrigerator for up to a week.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.