There is something so delectable about truffles, the way they're so rich and melt in your mouth. Truffles are pretty classy, aren't they? It's not something I would think could be easily whipped up, until now. 3+ ingredients and a little wait time and you've got yourself a perfect little treat that is sure to impress.
1 cup non-dairy dark chocolate chips (Ghirardelli's semi-sweet chocolate chips are dairy free, however their bitter-sweet are not)
1/2 cup full fat coconut milk
1/2 tablespoon melted plant-based butter or coconut oil or avocado oil
Black sesame seeds + coarse salt
Place the chocolate chips in a glass bowl, set aside.
Boil the coconut milk, then turn off the heat and add the chocolate chips to the milk- allow it to sit for 1-2 minutes before stirring until smooth. Add in the melted butter or oil, stir until combined.
Remove from heat. Once at room temperature refrigerate over night (or place in freezer until hardened, 1-2 hours).
Once the ganache has chilled, prepare a baking sheet with wax paper. Using a 1/2 tablespoon scoop and your hands, roll the ganache into balls. Place back into the refrigerator for another 15 minutes to re-harden as the heat from your hands will soften them while you're shaping.
Once the truffles have reset in the fridge, roll them in or garnish them with your desired toppings. Enjoy!
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