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Peppermint Dark Chocolate Truffles Recipe

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This recipe for Peppermint Dark Chocolate Truffles, by , is from The Kapros Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Samuel Kapros

Category:
Category:

Ingredients:  
Ingredients:  
1 c. Coconut Milk from a can (not light!)
10 oz. Dark Chocolate (at least 65% cacao), finely chopped
3 T. Coconut Oil, melted
1 tsp. Peppermint Extract
Cocoa Powder for dusting finished truffles

Directions:
Directions:
1. Heat the coconut milk to a simmer, either in a saucepan or the microwave.

2. Put the chocolate and coconut oil in a large bowl and pour the hot milk in. Stir gently, until chocolate is melted, and mixture is smooth. Add the peppermint extract, and stir until combined.

3. Cover the mixture and refrigerate until firm, 3-4 hours, or overnight.

4. When ready to make the truffles, pour some cocoa powder in a small bowl. Remove chocolate mixture from fridge, and scoop into 36 1-inch balls using either a melon baller or cookie scoop. Form into balls and roll in the cocoa powder. Store in an airtight container in the fridge until ready to serve.

Number Of Servings:
Number Of Servings:
36
Preparation Time:
Preparation Time:
20 minutes (plus overnight)

 

 

 

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