We’re coming up on Valentine’s Day and nothing epitomizes the loved/hated Hallmark holiday better than chocolate! These truffles are incredibly easy to whip up, and the best news? They’re small enough to feel like a total indulgence queen/king without making you enter a sugar-coated comatose.
Ingredients: (makes around 20 truffles)
8 oz. dark, semi-sweet or bittersweet chocolate (There are vegan options like Taza chocolate or Trader Joe’s 72% cacao dark chocolate)
7 Tbsp or full fat coconut milk, well shaken
Optional: Madagascar vanilla bean, carob/cacao powder, crushed pistachios/almonds/walnuts, cinnamon, cayenne
Instructions:
- Mash your chocolate into little bits to help them melt quicker. Place them in a bowl.
- Put coconut milk in a small pot and simmer (do not boil). Use a spatula to stir occasionally for the few minutes it takes.
- This step is optional, but for elevated flavor, take half of a madagascar vanilla bean and split/scrape the insides and place into the coconut milk while it is heating.
- Pour the heated coconut milk onto of the chocolate and stir until fully combined. Let cool and then place the melted ganache mixture into the fridge for a few hours until fully hardened.
- Remove the hardened mixture from the fridge and use a teaspoon to scoop even-sized servings into your palm. Here’s where you move quickly, or else you’ll end up with a mess on your hands! Roll into little balls and place on a baking sheet.
- Once all of your chocolate balls are formed, here comes the fun part! Roll your chocolate truffle in whatever toppings you’d prefer. I usually opt to make a batch coated in simple cacao powder for a those who prefer neutral flavors, then supplement with a few that have nuts and others with cayenne.
Nutritional Info:
Serving size: 1 truffle (lol…as if)
Calories: 89 / Fat: 5 g / Carbohydrates: 9.7g / Sugar: 8g / Fiber: .5g / Protein: 1.5g
Smoothie Slayer 