Heavenly Chocolate Truffles
vegan // gluten-free // soy free // paleo // delish
makes ~60 truffles
2 cups full-fat coconut milk from a can (I recommend Native Forest brand)
600g high-quality dark chocolate, finely chopped (62%-72% dark chocolate recommended)
4 tbsp coconut oil, melted
1 tsp sea salt
2 tsp vanilla extract
1 tbsp Grand Marnier
First, we make our truffle base, called a ganache.
In a small saucepan, bring coconut milk to a simmer. Meanwhile, in a medium-sized bowl combine dark chocolate, sea salt, vanilla extract, and Grand Marnier. Melt the coconut oil.
When the coconut milk comes to a light boil, remove from heat, and immediately pour over the chocolate. Pour in the coconut oil, too. Stir until the chocolate is totally melted, and everything is well incorporated. Don't skimp on stirring, as it’s really important that everything is properly incorporated.
Pour the chocolate ganache into a shallow glass container, and pop into the fridge for at least 4 hours, but preferably overnight.
An hour before you’re going to roll out the truffles, remove the ganache from the fridge, and allow to rest at room temperature.
Prepare your truffle rolling space with a bowl of ice water, a parchment lined baking sheet, and a towel slung over your shoulder.
Dip your hands into the ice water to cool down your hands as much as possible. Dry your hands. Use a rounded teaspoon measuring spoon or small melon baller to scoop out balls of the ganache. Quickly shape into balls using your fingertips. The warmer your hands are, the messier this process will be, so use the ice water to keep your hands cool.
Before serving, roll in cocoa powder, chopped nuts, or shredded coconut.