Ingredients

The following ingredients have 4 Servings
  • 1 cup coconut cream (*)
  • 2-4 tablespoons xylitol (or allulose, to taste)
  • 2-4 tablespoons cocoa powder (use the smaller amount for milk chocolate and the larger for dark)
  • 1/4 teaspoon espresso powder (optional)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon xanthan gum (***)
  • extra cocoa powder (for dusting)

Instruction

  • Add coconut cream, sweetener, cocoa, espresso powder (optional) and salt to a saucepan over medium heat. Mix using an immersion blender or whisk until all the solids from the coconut milk have the dissolved and the mixture is fully blended. 
  • Sprinkle xanthan gum little by little and blend until fully combined. You'll likely have some air bubbles, but be sure to check there are no lumps. Any lumps will be resolved by mixing with an immersion blender (or in an actual blender). If the mixture is too thick to mix, add 1 teaspoon of water at a time (being mindful that you want it thick for the truffles to hold their shape!). Remove from heat, allow the mixture to cool completely, cover and refrigerate until set. 
  • Scoop (or spoon!) out enough chocolate to form 1-inch rounds. Dust your palms with cocoa powder and roll until smooth. Work quickly to avoid melting them, and if they become too soft just pop them in the freezer for 10 minutes before carrying on. 
  • Keep in the fridge in an airtight container for about a week, dusting with fresh cocoa right before serving (you can also do toasted almonds, coconut etc!). And note that these also freeze surprisingly well, just thaw them out before indulging!