AuthorDr. Rashel TahzibCategoryDifficultyBeginner
Coconut Chocolate Truffles
Yields1 Serving
Prep Time30 minsTotal Time30 mins
 ½ cup full-fat canned coconut milk
 1 tsp almond, orange, vanilla, or hazelnut extract
 8 oz bittersweet dark chocolate (at least 70% cocoa, finely chopped)
 ¼ cup cocoa powder or chopped nuts for coating

VL; VE (if using dairy-free dark chocolate) Makes 30 truffles (1 serving = 2 truffles)


Bring the coconut milk to a simmer in a small saucepan. Stir in the extract.


Place chocolate in a bowl. Pour the coconut milk mixture over the chocolate. Let stand a few minutes, then stir until smooth. Allow to cool, then refrigerate for 30 minutes to 1 hour. (Remove from refrigerator before it hardens too much. It needs to be malleable.)


Using a small spoon, form 1-inch balls and roll them quickly between your palms. Place balls on a baking sheet lined with a parchment paper. Refrigerate overnight.


Roll in cocoa powder or chopped nuts. Store the truffles in an airtight container in the refrigerator for up to a week. Recipe from IFM.