Vegan, Gluten Free, Dairy Free Dark Chocolate Truffles
Truffles so decadent you won’t even notice what they’re missing.
3/4 cup original unsweetened almond milk
35 g raw cocoa butter (approx. 3 cubes)
300 g fair trade dark chocolate
1 pinch sea salt
1/4 cup cocoa powder
In a small saucepan, bring almond milk and cocoa butter to a boil.
Chop chocolate into small pieces. The smaller, the faster they will melt. Add chocolate to a heatproof bowl.
Pour the scalding cocoa butter and almond milk over the chocolate. Let sit for 10 seconds and stir gently.
Continue stirring until chocolate is completely melted and the mixture is smooth. This is the ganache.
Cover ganache with plastic wrap and place in the refrigerator for 5 hours.
When you are ready to form the truffles, place a generous layer of cocoa powder on a plate. Lightly dust your hands with cocoa powder to reduce sticking.
Scoop chilled ganache into balls about 1 inch in diameter. Roll between your palms to form a ball.
Roll the truffle in more cocoa powder, place aside. Repeat with the remaining ganache.
Refrigerate truffles until ready to consume!
OPTIONAL: I decorated my truffles with tiny edible gold stars. Other tasty decorative options include coarse sea salt, caramel sauce, melted white chocolate drizzle, freeze dried strawberry crumbles, etc. Get creative!