These are deliciously creamy and rich, with a lovely hint of coconut! Incredibly easy to make, though they do take a while to set in the fridge before you can eat them. If you can’t have dairy for whatever reason, these are a great option.
Prep time: ~4 hours, largely inactive
- 300 g dark chocolate.
- 2 tbsp coconut oil.
- 1 can coconut milk (240 ml).
- 1-2 tbsp icing sugar.
- 1 tsp vanilla extract.
Heat the coconut milk on low heat on the stove, or in the microwave, stirring often to make sure it’s heated evenly. Break the chocolate into small pieces and place in a large bowl with the coconut oil.
Once the coconut milk is hot, pour it over the chocolate and oil. Leave it for a moment to begin melting, then stir well, making sure all of the chocolate and oil has completely melted. Pour in the vanilla extract, then sift in the icing sugar, being careful to keep the truffle mix completely lump-free.
Place the chocolate mixture into a shallow bowl or a casserole dish (this will make it easier to scoop into balls later), then cover with plastic wrap and leave in the fridge for 4 hours.
When the truffle mix has set, use a tablespoon to scoop out the desired amount, then roll with your hands to form smooth balls. Decorate them however you like: toss them in powdered sugar, cocoa powder, chocolate sprinkles, desiccated coconut, chopped nuts… the possibilities are endless! Pop them back in the fridge for a few minutes to firm up again, then enjoy!