Mint Chocolate Truffles
- 5 oz dark chocolate, 70% cocoa or higher, finely chopped
- 1 tbsp. extra-virgin coconut oil, melted
- ½ cup canned lite coconut milk
- ½ tsp. pure mint extract (or pure vanilla extract)
- ⅓ cup unsweetened cocoa
Here are your instructions:
Combine chocolate, oil, and extract in a small bowl; mix well. Set aside.
Bring coconut milk to a gentle boil in small saucepan over medium heat.
Add coconut milk to chocolate mixture; whisk gently to blend.
Place chocolate mixture, covered, in refrigerator for at least 4 hours, or overnight.
Using a melon baller or spoon, scoop out 1 tbsp. of chocolate mixture. Roll into a ball. Roll in cocoa powder until evenly coated. Repeat to make twelve truffles.
Store in refrigerator for up to one week or in freezer for three months.
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