Ingredients
The following ingredients have 25 Servings
- 125 g of dark chocolate (70% cocoa solids)
- ½ cup of coconut milk*
- 1 tsp coconut oil (refined is recommended)
- 2 tbsp / 30 ml maple syrup**
- 2 tbsp cocoa (for rolling)
- 2 tsp ground cinnamon (for rolling)
- vanilla bean, seeds
- ¼ tsp grated nutmeg
- ½ tsp ground cinnamon
- 3 pinches ground hot chili powder
- 2 tbsp / 30 ml fresh orange juice
Instruction
- Take an unopened 100 g bar of chocolate and hit it against your work bench a few times so that the inside breaks up into small pieces. Take the remaining 25 g you will need for this recipe and chop it finely with a knife. Place the entire 125 g of chocolate pieces in a large bowl. If you are making winter-spiced version, add in grated nutmeg, cinnamon and hot chili powder.
- Gently heat up coconut milk on the stove - don't let it boil. Add in coconut oil, maple syrup, vanilla seeds and orange juice (the last two only if you are going for the winter-spiced version).
- Pour hot coconut milk mixture over broken up chocolate and spices. Whisk it until combined into a silky smooth chocolate cream. It may take a bit of stirring, don't be put off. If you have a ceramic hob and are using a heat-proof glass bowl, you may want to place it on the turned-off hob ring, which you used to warm up the coconut milk. Residual heat will speed chocolate melting.
- When the mixture cools down, leave it in the fridge for a few hours (or overnight) until it has hardened. Cover the bowl with cling film or else it will dry up.
- Scoop out a teaspoon of the thickened mixture at a time and roll into balls.
- Mix 2 tsp of cinnamon with 2 tbsp of cocoa on a plate/tray and roll the truffle balls in this mixture until evenly coated. Store in an airtight container in the fridge.