This dark chocolate truffles recipe comes from our book "Clean Slate: A Cookbook and Guide."
Ingredients
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8 ounces dark chocolate (at least 70 percent cacao), chopped
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¼ cup organic unrefined coconut oil
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3 tablespoons water
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1 teaspoon pure vanilla extract
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Pinch of sea salt
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¼ cup unsweetened cocoa powder, for rolling
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Assorted toppings: cocoa powder, finely chopped nuts (pistachios, almonds, hazelnuts), and toasted unsweetened shredded coconut
Directions
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Melt chocolate with oil and the water. Stir in vanilla and sea salt. Transfer to an 8-inch square baking dish, and refrigerate until mixture is set but still pliable, about 2 hours.
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With a 1-inch ice-cream scoop, make 28 balls, transferring each one to a parchment-lined baking sheet. Coat hands in cocoa, and roll balls to make smooth. Refrigerate on sheet 10 minutes. (Truffles can be refrigerated in an airtight container up to 2 weeks; let stand at room temperature 30 minutes before coating.) To serve, roll in cocoa or pat with nuts or coconut.