We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Place the finely chopped chocolate in a medium mixing bowl.
Heat the coconut milk or heavy cream in a separate small bowl until hot but not boiling.
Add the hot coconut milk or cream to the chopped chocolate and mix with a fork until smooth. If some pieces remain, heat for a few seconds and mix again. If you still have crumbles, add 1 tablespoon of milk or cream at a time and mix until everything dissolves.
Cover and refrigerate for about 2 hours until solid.
Take out of the fridge and roll into even-sized balls.
Roll in your toppings of choice and refrigerate again until ready to eat.
Want to keep this recipe for later? We can email it to you!
You can freeze the truffles for up to three months.
Can I use regular cream instead of coconut milk?
Yes, you can use regular heavy cream as a substitute for coconut milk.
How long can I store the truffles in the fridge?
The truffles can be stored in the fridge for up to a week.
What are some topping suggestions?
You can use cacao, melted chocolate, crumbled biscuits, or chopped nuts as toppings.
Can I use milk chocolate instead of dark chocolate?
Yes, but it will result in a sweeter truffle.
How do I ensure the chocolate melts smoothly?
Chop the chocolate finely and ensure the milk or cream is hot enough to melt it completely.
