8 Tbsp coconut milk
1/4 cup (24 g) unsweetened cocoa powder or shredded coconut
optional: 1/2 tsp vanilla extract (or other extract, such as mint extract)
optional (for additional sweetness): 1/8 cup sweetener of choice
Place the chocolate in a medium-sized mixing bowl. In a different mixing bowl, add the coconut milk and microwave for about 20-30 seconds, until warm but not boiling. Pour the hot coconut milk over the chocolate and cover to trap in the heat. Let the chocolate melt for a few minutes, and then stir until smooth. If needed, microwave the mixture for another few seconds and add any optional extract or sweetener. Place this mixture into the refrigerator for several hours, or overnight. This will allow the chocolate to solidify to make it easy to scoop the truffles.
Once the mixture is ready, place the cocoa powder or coconut on a plate. Use a Tablespoon or melon-baller to scoop out the truffles and use your hands to form the chocolate into balls. Roll the truffle balls in the cocoa powder or shredded coconut and tap them a few times to remove the excess topping. Enjoy immediately or save for later by refrigerating them.
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