Coconut milk stands in for heavy cream in these easy homemade chocolates. A touch of vanilla extract and an optional dash of orange-flavored liqueur give them a subtle yet sophisticated edge and aroma. Do not use chocolate chips—they will not melt properly.
- 8 oz. bittersweet chocolate, finely chopped
- 1/2 cup full-fat coconut milk
- 1/2 tsp. pure vanilla extract
- 1/2 tsp. orange-flavored liqueur, such as Cointreau, optional
- 1 pinch salt
- 3/4 cup sweetened shredded coconut
Place chocolate in medium heat-proof bowl. Bring coconut milk to a simmer in small saucepan. Remove from heat, and let stand 15 seconds. Strain through strainer over chocolate, stir, then let stand 1 minute, or until chocolate has melted. Stir in vanilla, liqueur (if using), and salt. Cool 1 hour, or until mixture reaches room temperature.
Line baking sheet with parchment paper. Scoop 1½-tsp. mounds onto baking sheet with spoon. Chill 30 minutes.
Place coconut and cocoa powder in separate small bowls. Roll chilled chocolate mounds into smooth balls, then roll each in coconut or cocoa powder. Return truffles to parchment-lined baking sheet, and chill 1 hour.
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- Calories: 105
- Carbohydrate Content: 9 g
- Fat Content: 9 g
- Fiber Content: 2 g
- Protein Content: 2 g
- Saturated Fat Content: 6 g
- Sodium Content: 19 mg
- Sugar Content: 6 g