“Mouthwatering Venezuelan Vegetarian Chocolate Truffles”
Discover this easy and mouthwatering Venezuelan vegetarian chocolate truffle recipe that will satisfy your cravings for a rich, decadent dessert. Made with dark chocolate, coconut cream, and sea salt, these truffles are perfect for sharing with loved ones.
Allergens
Dairy, Soy
Ingredients
- 1 cup heavy cream
- 12 oz high
- quality dark chocolate, chopped
- 1/2 cup unsweetened shredded coconut
- 1/4 tsp sea salt
- Optional: raspberries and mint leaves for garnish
Instructions
- In a medium saucepan, heat the heavy cream over low heat until it begins to steam but not boil.
- Remove from heat and add the chopped dark chocolate, stirring until completely melted and smooth.
- Mix in the unsweetened shredded coconut and sea salt, then cover and refrigerate for at least 4 hours or overnight.
- Using a melon baller or small cookie scoop, form the truffle mixture into round balls and place on a parchment lined tray.
- Refrigerate until firm, about 30 minutes.
- Optional: garnish with fresh raspberries and mint leaves before serving.
Chef’s Insight
The sea salt adds a touch of savory contrast to balance the sweetness of the truffles.
Notes
Make sure to use high-quality dark chocolate for a richer taste experience.