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Melt In Your Mouth Dark Chocolate Coconut Oil Truffles Recipe photo
Melt In Your Mouth Dark Chocolate Coconut Oil Truffles Recipe
photo by recipe author

Servings: 18-25
Preparation Time: 25 minutes

For rolling truffles: toasted shredded coconut, cocoa powder, crushed nuts (pecan, pistachio, almond)

Set a stainless steel bowl over a pan of simmering water or use a double boiler. Melt the chocolate and the coconut oil with the water while stirring until smooth. Remove from heat and stir in your extract and salt of choice.

Transfer chocolate to a shallow bowl or dish and let cool in refrigerator for 1 to 2 hours. Scoop into balls and place on parchment or waxed paper. At this point you can roll the truffles in cocoa powder to coat. When I am using coconut or nuts, I find that I need to warm the truffles by rolling them in my hands to get the coarser toppings to stick.

Makes 18-25 truffles depending on size of scoops. Store in airtight container in refrigerator. Bring to room temperature before serving.

Recipe submitted by Karen, Quincy, CA

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I made a batch of these, which made 40 small balls. I was surprised at how hard they became just in the fridge, as most raw truffle recipes need to be frozen and become soft when they warm up a bit. I had to let the mix sit at room temp for hours just to be able to scoop and roll them. They are also more enjoyable when eaten at room temp. That said, they are deliciously rich.
# Posted By Suzy | 12/30/13 6:51 AM

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