Dark Chocolate Truffles

IMG_4955These chocolate truffles are heavenly.  They are my go-to party treat, because they’re so easy and even more delicious!  The coconut milk gives them that creamy, melt-in-your-mouth texture that makes truffles so unique.  This is a basic recipe for them, but you can experiment and add so many other ingredients!  Flavour extracts, nuts, or other coatings can make these truffles different every time.

Here’s the deal with full fat coconut milk.  Yes, the fat content on the nutrition label might surprise you, but it’s really necessary to use the full fat version, or the truffles won’t thicken properly.  Plus, the fat in coconuts is the good kind of fat, so enjoy it!  I try to find the organic coconut milk when it’s on sale, so that it doesn’t have any funky additives in it.

1 bar of unsweetened chocolate
1 can full fat coconut milk
1 tsp vanilla extract
3 tbsp cocoa powder
3-6 tbsp maple syrup
unsweetened shredded coconut, pulsed in a food processor to a fine grain


1. In a medium double boiler, melt the chocolate bar

2. Scoop the top, thick cream out of the can of coconut milk and whisk into the chocolate
*the mixture will get very thick at this point

3. Add the vanilla, cocoa powder, and maple syrup and mix until well combinedIMG_4954

4.  Remove from heat, transfer to a container and place in the freezer for 1-2 hours, until thick and almost solid

5.  Roll into small, truffle sized balls and coat in coconut flakes, or place in a shaped icecube tray

6.  Freeze until solid, serve right from the freezer

Good luck trying not to eat them all in one go!

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