I’d call this lazy candy making, for really you don’t have to do a lot, no thermometers or boiling pots of sugar are involved and you get luscious bites in the end! Who wouldn’t want a small container fo these to nibble on? And they are simply elegant.
Dark Chocolate Truffles
- 8 ounces dark chocolate chips (vegan if desired)
- ¼ cup organic virgin coconut oil
- 3 Tbsp water
- Pinch fine sea salt
- 1 tsp pure vanilla extract
- ¼ cup unsweetened cocoa powder
Add the chocolate chips, coconut oil, water and salt to a double boiler (or a heat-safe glass bowl over a pot), with a small amount of water in the lower pot. Heat over medium till the chocolate has melted, stirring gently.
Take off the heat and stir in the vanilla.
Scrape into an 8×8″ glass pan, set in the refrigerator for about 2 hours. (Should you say….oh forget about it and come back the next day, take out of the refrigerator and let sit at room temperature for 30 minutes to soften a bit)
Place the cocoa powder in a bowl. Line a plate with parchment paper.
For best results wear food grade gloves. Using a 1 Tablespoon Disher, scrape across the chocolate to scoop up. For smaller truffles a 1.5 Teaspoon Disher, works well. Roll into smooth balls quickly. Gently drop the balls in the cocoa, roll to coat.
Set on the prepared plate, refrigerate to harden, store tightly covered in the refrigerator.
Makes about 12.