Paleo for Valentine’s Day: Dark Chocolate Truffles

Time: 2 hours, 25 minutes active

Yield: 2 to 2 1/2 dozen truffles, depending on size

Ingredients

For the Truffles

5 oz. bar dark baking chocolate (I used Green & Black’s 70% Cocoa Organic Baking Chocolate)

1 1/2 tbsp. unsalted butter (or coconut oil*)

1/4 cup coconut milk

*The coconut milk in this recipe does not come through in the final product, particularly if you’re using a very dark chocolate. If you want a hint of coconut, use coconut oil instead of butter.

Toppings

The truffles can be rolled in various topping– finely chopped nuts, toasted coconut, cocoa powder, etc. I used about 1/8 cup of unsweetened toasted coconut and 1/4 cup each of pecans and pistachios, though walnuts or hazelnuts would be equally wonderful.

The coconut can be toasted in a skillet on the stove over low heat for 5-10 minutes, watching carefully to avoid burning.

Directions

Chop chocolate finely into shards. Place in a bowl with butter or coconut oil. Carefully melt the chocolate and butter, either by placing the bowl over a saucepan
with a few inches of simmering water (the bowl should not actually touch the water)or very slowly in the microwave. For the
microwave method, zap it for 30 seconds, then remove and stir, continuing to alternate microwaving and stirring until all the chocolate has melted. It’s important to keep a close eye on the chocolate during the process, as it can quickly scorch.

When chocolate and fat are combined, allow it to cool for a few minutes while you bring the coconut milk to a simmer. When you start to see small bubbles forming, remove it from the heat and allow to cool for 1 minute.

Slowly fold the coconut milk into the melted chocolate mixture, scraping the sides of the bowl toward the center until completely combined.

Pour chocolate mixture into a 6x6ish container and place in the refrigerator for 1 hour.

The chocolate should be firm when removed from the fridge. Allow it to warm slightly while you prepare the various toppings.

Using a melon-baller or teaspoon, make small scoops of chocolate, forming into smooth balls with your hands. (This is the messy part.) Roll in desired topping and place on a cookie sheet lined with parchment.

When all chocolate has been rolled and dipped, place cookie sheet back into refrigerator for 10-20 minutes to firm up again. Truffles should be served at room temperature.

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