Vegan Chocolate Truffles
Decadent chocolate truffles are traditionally made with heavy cream, but coconut milk serves as an excellent alternative. Its fat content provides a delightful richness and enhances the flavor!
Ingredients
- 20 oz. dark chocolate (72% cacao or higher), very finely chopped
- 3/4 c. unsweetened coconut milk (well stirred)
- Toasted coconut flakes, for decorating
Instructions
- Place half of chocolate in a medium bowl. Heat coconut milk until hot to the touch, then pour over chocolate. Cover bowl loosely with a towel and let stand 5 minutes, then stir until melted and smooth.
- Chill bowl until chocolate is firm enough to scoop but not rock hard, about 30 minutes. Scoop and roll tablespoon-size balls onto 1 piece of parchment paper; refrigerate.
- Meanwhile, place remaining chocolate in a bowl; microwave on high in 30-second increments, stirring until melted and smooth.
- Working 1 at a time, dip balls in chocolate, tapping off excess. Before chocolate has set, sprinkle with toasted coconut flakes if desired.
Nutrition
Calories: 125kcalCarbohydrates: 9gProtein: 2gFat: 9.5gSaturated Fat: 5.5gCholesterol: 1mgSodium: 5mgFiber: 2gSugar: 4.5g
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