300 grams of dairy free dark chocolate (chocolate bars)
240 ml coconut milk
3 Tablespoons of coconut oil
¼ teaspoon sea salt
using a large kitchen knife, chop the chocolate into small pieces – the smaller the better. Place the chopped chocolate into a medium mixing bowl. Add the coconut oil and salt to the chocolate. Heat the coconut milk just to a boil and slowly pour over the chocolate mixture while stirring. Stir until smooth. Place plastic wrap on the surface of the chocolate and refrigerate overnight.
When completely chilled you will have a lovely bowl of chocolate ganache. Before rolling these into truffle size pieces I have a plate chilling in the refrigerator or briefly in the freezer. Working in small scoops – and working quickly, roll small spoonfuls of ganache into balls using your hands. This gets messy, there is no way around it. Place the balls on the chilled plate. When you have finished rolling the balls return the plate to the refrigerator while you prepare the next step.
Depending on how you want to finish the truffles have a bowl or bowls ready with any of the following:
Pink Himalayan Salt
Finely chopped nuts
Shredded dried coconut
Curry powder (heavenly!)
Remove the truffles from the refrigerator a gently roll in any of the finishing ingredients you have selected. Store the finished truffles in a sealed container in the refrigerator.
* Based on Jamie Oliver’s recipe