Chocolate Truffles

These decadent chocolate truffles are truly divine and so easy to make. I use coconut milk and chocolate chips with a touch of vanilla and espresso powder to bring out the chocolate flavor. Roll them in cocoa powder, crushed nuts, or coconut. They look beautiful arranged in a cocktail glass and are perfect to have a dinner party as they can easily be modified for different dietary preferences.

Ingredients for Chocolate Truffles

1 ¼ cup chocolate chips (dairy free for vegan truffles)

2/3 cup full fat coconut milk from a can (whisked well)

1 teaspoon vanilla

¼ teaspoon salt

1 teaspoon espresso powder

coconut, crushed nuts, and cocoa powder to roll the truffles

Directions for Chocolate Truffles

In a small saucepan over low heat, add the chocolate chips coconut milk. Stir frequently for a few minutes until the chocolate chips are all melted, and it is a creamy mixture. Remove from heat and stir in the vanilla, salt, and espresso powder. Let cool to room temperature. Then transfer to a bowl, cover, and refrigerate for 2-3 hours.

Use a small spoon and scoop about a nickel size dollop into your hands, roll quickly and set on a plate. Continue with the remaining mixture. This part does get a little messy, but it is quick and easy. Once all the truffles are made, roll them into your desired toppings. I like to do a variety. Refrigerate until you are ready to serve. Store any leftover truffles covered in the fridge for a week.

Makes about 2 dozen truffles