Nothing beat creamy melt in your mouth chocolate truffles. Add a little rum if you are feeling extra naughty. Make these little morsels are dairy free so anyone with a dietary requirement this Christmas will love you! But even if you can handle normal cream, I dare you to give these a go, the subtle coconut flavour takes them to that next level!
- 150g Dark Chocolate, finely chopped
- 1 can Coconut Cream
- ½ tsp vanilla
Prep TIME: 1hr
Method: Chill the coconut cream for 48hrs, this will allow the cream to separate from the water. Carefully spoon the cream into a saucepan and melt on low until it just starts to bubble. Remove from the heat and add in the chocolate. Allow to sit for 10mins then stir. All of the chocolate should melt – if not just put it on a low heat for 1 min. Stir through the vanilla. Place ganache in the fridge for 4 hours or until just set.
Now for the tricky step. Roll 2tsp of mixture, then cover it in cacao powder. Place on a baking tray and repeat until all mixture is used. Place in the freezer for 30mins.
Tip: Run your hands until cold water before rolling
If still melting to quickly, spoon out the mixture onto a tray, place in freezer for 20mins then roll them quickly.
If you love the recipe, leave a comment below. Here are some other recipes you may love: