Truffles
8 oz chocolate (you choose, anything from cheap chips to decadent bars)
1/4 cup coconut milk solids*
Melt the chocolate on 50% power in the microwave, stirring every 30 seconds until it is smooth, add the coconut milk, stir. Cool in fridge about 30 minutes. Scoop out and roll in balls, whatever size floats your boat. Chill to set up, then you can even leave them at room temperature without them getting gooey. They might melt a smidge in your hand, you can roll them in some cocoa with or without powdered sugar added to keep them a little neater.
But, Kolbi, what if I want to make it more complicated? Well, fine.
You can add whatever flavor you like, a few drops of orange extract is our favorite, then we add some orange zest to the cocoa and powdered sugar and roll them in that.
If you roll them in your hand to slightly melt the outside you can then roll them in coconut flakes (especially good if you also added some almond or coconut extract to the balls).
A little peppermint extract and then rolled in crushed candy canes is delightful.
Ooh, and a sprinkle of flaked Kosher salt is super, too.
They freeze beautifully, also, we usually make a big batch and then can pull out a handful when company comes or we go visit someone.
* Put a can of coconut milk (not low fat) in the fridge for a couple of hours or longer without shaking. Open it from the bottom and let all the liquid drain out. What is left will be a thick, white, somewhat gooey mess. That is the stuff you want. What if your husband brings home cream of coconut even though you were totally specific and he never listens?? It's actually fine, that stuff will separate, too, it will just be sweeter and a bit softer.
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| NO |
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| YES, usually found in the Asian section of the store |
(original recipe from: http://www.godairyfree.org/news/nutrition-headlines/tasting-the-dream-decadent-dairy-free-chocolate-mint-truffles)
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