Dark Chocolate Coconut Truffles

Instructions

1. Step 1

   Place the dark chocolate in a heatproof bowl.

   Ingredients used: 300.0 gr Dark Chocolate

   Cookware: Heatproof Bowl

2. Step 2

   Combine the coconut milk and salt in a saucepan. Heat over medium heat until steaming and just beginning to simmer, then remove from the heat.

   Timer: 5 min (fixed)

   Ingredients used: 180.0 ml Coconut Milk, 0.5 gr Fine Salt

   Cookware: saucepan

3. Step 3

   Pour the hot coconut milk mixture over the chocolate. Leave it undisturbed for 3 minutes.

   Timer: 3 min (fixed)

   Cookware: Heatproof Bowl

4. Step 4

   Add the coconut oil and vanilla extract, then whisk from the center outward until the ganache is smooth and glossy.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 ml Coconut Oil, 5.0 ml Vanilla Extract

   Cookware: Heatproof Bowl, whisk

5. Step 5

   Cover the bowl and refrigerate the ganache until firm enough to scoop and shape.

   Timer: 90 min (fixed)

   Cookware: Heatproof Bowl

6. Step 6

   Line a baking sheet with parchment paper and spread the shredded coconut on it. Shape the ganache into 24 balls, roll each ball in the coconut, and place it on the lined sheet.

   Timer: 15 min (fixed)

   Ingredients used: 80.0 gr Unsweetened Shredded Coconut

   Cookware: baking sheet, parchment paper

7. Step 7

   Refrigerate the truffles until firm, then serve chilled or allow them to stand briefly for a softer texture.

   Timer: 20 min (fixed)

   Cookware: baking sheet