10oz Dark Chocolate
1 tbsp coconut oil
3/4 cup full-fat (canned) coconut milk
1 tsp vanilla extract
1/4 cup hazelnuts (finely ground)
1/4 cacao powder (for coating)
Finely chop the chocolate into small shards. Place the chocolate into a medium mixing bowl and add the coconut oil.
In a small saucepan, heat the coconut milk until it begins to simmer. Do not let the coconut milk boil.
Immediately pour the coconut milk over the chocolate and coconut oil. Cover the bowl and let the mixture sit for 2-3 minutes.
Remove the lid and gently stir the mixture with a spatula until the content are combined and smooth. Add the vanilla and stir.
Place the mixture in the refrigerator until the mixture is solid, about 3-4 hours. (Note: If you leave the mixture in the fridge longer than this, you’ll need to lay it out for about an hour to allow it to come to room temperature before forming the balls.)
While the mixture is chilling, place the cacao powder in a small bowl and the finely ground hazelnuts in another small bowl.
When the mixture is firm, use a melon baller to scoop out small balls, then quickly roll each ball in your hand until smooth.
Roll each ball gently in the cacao powder or finely ground hazelnuts and lightly shake off the excess. Place each ball on a serving dish lined with parchment paper.
If you’re not serving the truffles immediately, hold off on coating the truffle until just before serving. Store in an airtight container in the refrigerator for up to 5 days, or in the freezer for about 3 months.