Craving a rich and fudgy chocolate dessert without having to turn on the oven? Welcome to the wonderful world of truffles. Truffles are a chocolate confectionary know for their ganache filling. If you’re new to ganache, it’s essentially chocolate and cream whipped into a silky oblivion. What makes this recipe stand out from so many others is that it requires no cream or refined sugar. We use full fat coconut milk as a healthier alternative to create the truffle’s legendary center. When choosing the chocolate, stick to dark chocolate that’s free of refined sugars (like Joya’s 70% Dark Chocolate!).
We add dark rum to this recipe to give these truffles a delightful boozy flavour. And because nothing pairs with rum like coconut, we coat each truffle in toasted coconut. Toasting the coconut beforehand enhances its flavour while also giving the truffles a subtle crunchy texture. Whether you’re serving these at a holiday party or treating yourself at home, these truffles truly are two-bite wonders.
- 1 pound (454 g) Joya’s 70% dark chocolate or 61.5% coconut milk dark chocolate
- 1 ⅓ cup full fat coconut milk
- 2 tbsp coconut oil
- ¼ cup dark rum (or whiskey)
- 1 tsp fine sea salt
- 1/2 cup finely shredded unsweetened coconut (if using coarser coconut pulverize to smaller pieces in a food processor or spice grinder)
- 1/4 tsp cinnamon
- In a small saucepan, bring the coconut milk to a simmer. Combine chocolate and coconut oil in a medium size heatproof mixing bowl and pour the hot milk over it. Let stand for 3 minutes and then whisk until smooth.
- Stir in rum and sea salt and whisk again until well incorporated. Refrigerate until completely chilled and firm, at least 1 hour.
- Heat a small skillet over moderate heat. Add coconut to toast, stirring frequently, until golden, about 2 minutes. Transfer coconut to a small bowl to cool and stir in cinnamon.
- Prepare a serving plate or storage container and set aside.
- Once the ganache has firmed up, remove from the refrigerator. Using a spoon (or a melon baller or small cookie scoop), scoop up level tablespoons of the mixture and roll between your hands to shape into balls and smooth the edges. Moisten your hands in ice water periodically while you work. Immediately after shaping each ball, using a small spoon, roll in the coconut mixture until coated. Transfer to prepared serving plate or storage container, and repeat with the remaining truffles.
- Enjoy immediately, or, if storing for a few hours, store in a cool and dark place, and if storing for up to 3 days, refrigerate in a sealed container and thaw at room temperature for about 2 hours before serving.