Dairy Free, Gluten Free
- 16oz Good bittersweet (>60% cocoa) chocolate
- 1 can (14oz) full fat Coconut Milk
- 1 Tbsp vanilla extract
- 8oz meltable milk chocolate
- Sea Salt
- In a double-boiler (or make-shift one: put a sturdy/pyrex glass bowl over a pot of simmering water. The glass bowl should sit in/on the pot with only about 1/3 of the bottom fitting in it, and the rest above. This recipe was adapted from The Pioneer Woman. She has great visuals if you’re confused!) fill the lower pot with ~2-3inches of water.
- Throw all the chocolate into the upper bowl or pot (it’ll melt faster if you chop it up). Bring the water to boil over medium-high heat, then reduce to simmer over medium-low heat.
- Stir chocolate frequently until completely melted.
- Add in coconut milk.
- The texture will be weird, but it’s okay! Stir until completely melt and homogeneous.
- Turn off heat and add 1 Tbsp vanilla extract.
- Remove from heat, cover with foil and put in fridge for a few hours – overnight, until chocolate becomes firm and workable.
- When you take the chocolate out, you may need to let it sit out for about 2 hours to let it come back to room temperature, so it’s soft enough to make it into balls.
- Roll into balls. Place on wax paper and into freezer for about 15 min.
- Dip in meltable chocolate (like Merckens melting wafers). Just drop them in one-by-one, retrieve with fork. Best way to get off the fork onto the wax paper is to use a toothpick to help slide the truffle off the fork.
- Sprinkle the truffle with coarse sea salt before the melted chocolate hardens..