YIELD: 36 TRUFFLES
The first chocolate truffle is speculated to have originated in France, but today, there are countless varieties from countless countries, making it one of the most popular chocolates in the world. The secret to a perfect truffle is the ratio: 2 parts chocolate to 1 part cream.
Directions
Over a double boiler, melt the couverture until completely smooth.
Remove bowl from heat and place on a heat-safe surface.
In a small saucepan, warm the coconut milk, salt, vanilla extract, and espresso powder just until it begins to simmer and is obviously hot to the touch, but do not let it come to a boil.
Using a whisk, gently stir the warmed coconut milk mixture into the center of the melted couverture and blend gently and carefully in a circular fashion until completely mixed.
Transfer mixture to a plastic bowl and cover with plastic wrap.
Chill in refrigerator for about 1 to 2 hours, until firm.
Using a small scoop or rounded spoon, and chocolate-dusted hands, roll the chocolate into 1-inch balls.
Immediately roll the truffles into the cocoa powder.
Chill before serving and store in an airtight container in the refrigerator for up to 2 weeks.
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Ingredients
1 cup couverture chocolate or non-dairy chocolate chips
½ cup canned full-fat coconut milk
⅛ teaspoon sea salt
1 teaspoon vanilla extract
½ teaspoon espresso powder
½ cup cocoa powder or almond meal, for dusting
