Starry Night Chocolate Truffles

Allergens

Soy, Coconut

Ingredients

• 1 cup dark chocolate, chopped
• 1/2 cup coconut cream
• 3 tbsp agave syrup
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1 cup cocoa powder for coating

Instructions

1. In a double boiler, gently melt the dark chocolate over low heat, stirring occasionally to avoid burning.
2. Once fully melted, remove from heat and whisk in coconut cream, agave syrup, vanilla extract, and sea salt until well combined and smooth.
3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight until firm enough to handle.
4. Line a baking sheet with parchment paper.
5. Using a small cookie scoop or melon baller, scoop out a portion of the chocolate mixture and roll it into a smooth ball between your palms. Repeat for all the truffles, placing them on the prepared baking sheet as you go.
6. Refrigerate the truffles again for 30 minutes to firm up.
7. Place cocoa powder in a shallow dish.
8. One by one, roll each chilled truffle in the cocoa powder, completely coating it and shaking off excess powder. Set back on baking sheet.
9. Return truffles to the refrigerator until ready to serve.

Chef’s Insight

When rolling the truffles, use a gentle touch to avoid cracking the ganache filling.

Notes

Use high-quality dark chocolate for the best flavor.