Surprise your kids or your honey on Valentine’s Day with these truffles instead of the chocolates in the red heart boxes. This recipe transforms chocolate chips into decadent truffles, ideal for any special day or for a hostess gift.
Ingredients
- 1½ tablespoons shortening
- ¼ cup (60 ml) coconut milk creamer
- 1 cup (240 g) chocolate chips
- ½ teaspoon Vanilla Extract
- ¼ cup (26 g) natural unsweetened cocoa powder
How to Make It
- Melt the shortening over low heat in a small saucepan. Add the coconut milk creamer. Increase the heat to medium and bring just to a boil, stirring occasionally.
- Remove the saucepan from the heat and stir in the chocolate chips and vanilla. Stir vigorously until the mixture is smooth and glossy.
- Transfer the chocolate to a large mixing bowl and refrigerate it for up to an hour and a half, until it is hardened but still pliable. Soften it using the paddle attachment of a mixer, for about 20 seconds on low speed.
- Scoop out small portions of chocolate, about 2 teaspoons (or desired size), and place them on a sheet of parchment paper. Use cool, dry hands to roll each chocolate into a ball using very light pressure. If your hands start to get too warm or the chocolate starts to soften, refrigerate the chocolates for a few minutes and start again.
- Place the cocoa powder in a shallow dish. Roll the truffles in the cocoa powder, to lightly coat them on all sides. Refrigerate the truffles in an airtight container for up to 2 weeks.