These truffles are so light and yet still so chocolatey. They really are decadent and the best thing is you can eat more than two without feeling sick. They are perfect for a gift too, although you may need to tell the recipient to keep them chilled. I really hope you enjoy them too. You may look like you've been playing with Mr. Hankey when you are rolling them, but keeping your hands cold and dry does seem to help.
165ml full-fat coconut milk
300g dark dairy-free chocolate (check the label for any sneaky milk)
1 tablespoon vanilla extract
1 small pinch of salt
Delicious things to roll your truffles in (We used chopped nuts, cocoa powder, icing sugar and chocolate sprinkles)
Melt the chocolate in a bowl set over some boiling water. Stir gently to help it melt quicker.
When smooth and glossy, stir in the coconut milk, vanilla and salt.
Cool slightly and pop in the fridge to chill for at least 1-2 hours.
Add your toppings to saucers and shake to create a even layer.
Scoop teaspoons of the mixture and quickly roll into balls using your hands.
Roll in the toppings and place on a separate plate. Chill for another 30 minutes to firm up before eating.
I love chocolate, and these honestly have no difference in texture or taste, to truffles made using dairy ingredients. The best part, is you can use anything you want for the coating, and I think the bitterness of pure cocoa powder is a great contrast to the rich sweetness inside.