- Prep Time:10m
- Cook Time:5m
- Total Time:5h 30m
- Serves: 14
- Yield: About 14 truffles
- 226 g (1 1/4 cup) bittersweet Chocolate (>60% cacao)
- 97 mL (1/2 cup) canned coconut milk (full-fat)
- 1/4 tsp. truffle oil
For the coating
- 1 c bittersweet Chocolate (>60% cacao)
- 1 tbsp. Crushed Peanuts
- 1 tsp. Almond slices (chopped finely)
- 1 tsp. Crushed Praline
- 1 tsp. Cocoa powder
- Make sure the chocolate is chopped and at room temperature in a heat proof bowl.
- In a small saucepan, bring the coconut milk to a slow simmer. Once you start to see small bubbles, pour over the chocolate. Loosely cover and let sit for about 5 minutes for the chocolate to melt.
- Stir together until creamy and smooth. If your chocolate has not melted fully, place over a double-boiler and let it melt while stirring continuously. Stir in the truffle oil.
- If shaping your chocolate by hand, refrigerate for 2-3 hours until the ganache is firm. Otherwise, pour into silicone molds, cover with cling film and freeze.
- The chocolate is ready for shaping when a knife inserted into the chilled ganache comes out clean.
- Use a sharp spoon to scoop a little bit of the ganache. Roll into a ball between your palms. Place on a baking tray lined with wax paper. Repeat with the remaining ganache.
- If the ganache starts to soften from sitting outside as you were shaping it, refrigerate until firm and repeat the process.
- If you are coating your truffles with chocolate, refrigerate or freeze the shaped truffle balls until ready to dip.
- Else, roll the truffles in the topping of your choice - cocoa powder, crushed nuts or praline.
Coating your truffles with chocolate
- Temper your chocolate to prepare it for dipping. More information on tempering chocolate in the post above.
- Make sure your truffles are completely cold and firm before dipping. If they are soft, they melt and start getting runny as soon as they hit the chocolate.
- Drop the cold truffles into the tempered chocolate and lift out with a fork. Let the excess chocolate drip off and place on wax paper to set.
- If the chocolate starts to harden while you're dipping, microwave for 10-20 seconds until melted.
- If you have any remaining chocolate, pour into a disposable zip lock bag, snip the end and pipe lines over the dipped chocolate truffles (once the coating is set and hard).
- Store your amazing chocolate truffles in the fridge in a clean, airtight container, but be sure to bring them to room temperature before serving. Truffles taste the best when they are sinfully soft.