After getting some truffles as a gift for Christmas we thought we would try out a homemade version. Why not make some for your Valentine this February. These are a great treat for vegetarians, vegans and anyone who is lactose intolerant.
150g dark chocolate, look for dairy free
150ml coconut milk
1 tsp. International Collection Oils, Coconut Oil
3-4 tbsp. Cacao Powder
To mix things up you could put a hazelnut in the middle, or roll the truffle in chopped nuts or for those romantic types you could try rose petals!
This makes around 30 truffles; how many it serves depends whether you share them.
Finely chop the chocolate and place into a saucepan and add the coconut milk and International Collection Oils, Coconut Oil. Heat gently, stirring until it is nearly coming up to the boil ensuring its combined together. Pour the mixture into a shallow, small dish and leave to set in the fridge until completely firm.
Once firm, dust a clean work surface with the Cacao Powder or crushed nuts. Using a teaspoon, roll the chocolate mixture into small balls then roll in Cacao Powder and transfer to baking sheets or a plate.
Chill again in the fridge allowing them to firm up. Once solid, transfer to an airtight container and store in the fridge.