Sea Salt Chocolate Truffles

Chocolate Truffles with Coconut Milk & Sea SaltCOCONUT MILK CHOCOLATE TRUFFLES

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
  1. 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.
  2. 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.
  3. Stir chocolate frequently until completely melted.
  4. Add in coconut milk.
  5. The texture will be weird, but it’s okay!  Stir until completely melt and homogeneous.
  6. Turn off heat and add 1 Tbsp vanilla extract.
  7. Remove from heat, cover with foil and put in fridge for a few hours – overnight, until chocolate becomes firm and workable.
  8. 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.
  9. Roll into balls.  Place on wax paper and into freezer for about 15 min.
  10. 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.
  11. Sprinkle the truffle with coarse sea salt before the melted chocolate hardens..
  12. Enjoy!

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