Oh, how I love chocolate. Sometimes I eat it for meals on accident. I say that because I just realized it’s 4 p.m. and I haven’t eating lunch. Been too busy shooting (and sampling) these puppies. They are rich and dark and creamy. Melt in your mouth even. They are easy to make and, because I use stevia-sweetened chocolate chips, they’re sugar free!! Try them with a cup of coffee. Little bites of chocolatey heaven.
- 1 1/2 cups dark chocolate chips (I use Lily’s stevia-sweetened chips from Whole Foods)
- 2 tablespoons coconut oil
- 3/4 cup coconut cream
- 1 cup unsweetened shredded coconut
- Measure out your chocolate chips and place in a medium sized mixing bowl. Set aside.
- In a small saucepan, heat coconut oil and coconut cream over low-medium heat until it begins to simmer.
- Remove from heat and pour hot cream over the chocolate chips. Let sit for several minutes before slowly stirring.
- Combine fully and place in the refrigerator for several hours. (I kept mine in the fridge overnight and removed them about 2 hours before I rolled them.)
- Prepare two plates in your working area. On one of them, pour the shredded coconut.
- Use a melon baller or metal spoon to scoop out a chunk of chocolate. Use your hands to form it into a ball and roll between your palms to make it perfectly round. Truffles should be about an inch in diameter. Place on empty plate. Repeat for the rest of the chocolate.
- Wash your hands!
- Take each truffle and roll through the shredded coconut, generously and evenly coating the entire truffle. Voila!
- Truffles taste best at room temperature.