Valentine’s Day: Decadent Chocolate Truffles, Three Ways

Decadent Chocolate Truffles

1/2 cup coconut milk solids* or heavy cream
1/4 cup coconut oil
1/2 cup finely chopped dark chocolate
5 drops Concentrace, optional
dash salt, optional
Raw honey, stevia, maple syrup, rapadura or your sweetener of choice, optional
cacao powder or cocoa powder

In a small saucepan, combine the coconut milk solids and coconut oil and heat over medium heat until the mixture begins to wisp with steam. Remove from the heat and whisk in the chocolate.  Allow to sit for a couple of minutes for the chocolate to soften,then whisk until the chocolate has completely melted.  Whisk in the concentrace and salt.  Add your optional flavorings and whisk thoroughly. Taste and adjust sweetness, if desired. Pour into a wide, shallow glass container and place into the freezer for two hours.

Once your mixture is completely solid, scoop out small spoonfuls and roll briefly between your palms to round.  Roll into raw cocao powder or cocoa powder that has been mixed with your preference of flavorings. Return to the fridge to harden.

Store in the fridge.

I made three different flavors-

Mole truffles– Add 1/4 tsp cinnamon and a dash of chili powder or cayenne to the ganache mix and a dash of each to the raw cacao powder when you roll them out.

Vanilla truffles– Add 1 tsp vanilla extract and a dash of ground vanilla beans to the ganache mix and a dash of ground vanilla beans to the raw cacao powder.

Ginger truffles– Add 1 Tbs finely chopped, crystalized ginger to the coconut milk before you heat it and a light dash of ground, dry ginger to the raw cacao powder to roll.

* To obtain coconut milk solids, place a can of full-fat coconut milk in the fridge overnight.  Open the top of the can and the white, solid cream is what you want to use for this recipe. The thin, almost clear liquid can be used in other recipes, like hot chocolate or smoothies.