Chocolate Truffles

This recipe uses 85% dark chocolate (which will contain processed sugar), but you can use
100% chocolate and add in raw honey instead (I’ve tried this method, and the honey adds a
very different but still delicious taste to it).

Makes approx. 10 truffles


Ingredients:

613.5 oz 85% dark chocolate
1 tablespoon coconut oil
1/4 cup coconut cream (skim from the top of a refrigerated can of coconut milk)
1 tablespoon brandy or other alcohol or 1 tablespoon vanilla extract
coatings: 100% chocolate powder, unsweetened shredded coconut, or chopped
nuts

Instructions:

Place the chocolate in a microwave-proof bowl and melt using 30 second cycles.
Melt the coconut oil in the microwave separately and add to the melted chocolate.
Stir together.
While the mixture is still warm, quickly add in the coconut milk (try to use milk
that's at room temperature) and the alcohol or vanilla extract. Mix well.
Place in freezer for 2 hours.
After removing from the freezer, let it thaw for 5-10 minutes so that the chocolate
is soft enough to scoop out with a spoon.
Using a melon scoop or just using a spoon, scoop out small chunks of chocolate
and form it into balls in your hands.
Add the coating of your choice by rolling the chocolate ball through the coating.