Saturday, February 26, 2011
This recipe is a spin off the one here at Nourishing Gourmet. I made the original recipe with chocolate that was 85% cocoa and they were very rich and almost bitter. With this recipe I used the 70% cocoa chocolate and coconut cream instead of dairy cream, and I think they turned out better. I rolled some in coconut and some in cocoa, the coconut ones were gone first. Enjoy!
6 oz good quality chocolate, 70% or darker
3 T. coconut oil
1/2 tsp. vanilla extract
2 tsp. raspberry extract, divided
1/4 c. coconut cream (just open a can of coconut milk and drain off the clear liquid, what you have left is the cream)
1/2 c. unsweetened, shredded coconut
1. Combine chocolate and coconut oil in the top of a double boiler set over medium heat. Stir until chocolate is completely melted.
2. Remove from heat and add coconut cream, vanilla, and 1 1/2 tsp. raspberry extract. Stir until completely combined.
3. Place in the refrigerator for 2 hours and then check to see if it is ready. You want a firm mixture but not a hard one. Refrigerate longer if needed.
4. Combine the coconut and remaining 1/2 tsp. raspberry extract in a small covered container or baggie. Shake until coconut is coated. Place in a small bowl.
5. When the chocolate mixture is ready scoop into balls using a melon baller or cookie scoop. As you scoop out each ball drop it into coconut mixture or cocoa.
6. Gently sprinkle to cover the top then turn to coat. Place in an airtight container. When all truffles are formed refrigerate for 2 hours until firm. You can store in the refrigerator or freezer but bring to room temperature before serving.