Ingredients

300ml

coconut milk

300g

good quality dark chocolate (70%)

1 shot

espresso coffee, cooled

a pinch

sea salt

a splash

Steenbergs organic Fairtrade vanilla extract

a large handful

desiccated coconut

dairy free white & dark chocolate for decoration

Make these chocolate truffles for the foodie in your life and they will love you forever. I mean, it’s so silky, indulgent and quick to make. Just a handful of ingredients are needed for my Christmas truffles and everyone can enjoy them, what you waiting for? Recipe from nikibakes

Method

Pour the coconut milk in a pan, place over a medium heat and let it heat up – you don’t want it boiling, just hot.
As soon as tiny bubbles start to appear, snap the dark chocolate into small pieces and place in a heatproof bowl. Pour the creamy coconut milk over the chocolate, whisking as you go, so the chocolate slowly melts. If the mixture splits slightly, don’t worry, you can bring it right back by adding a splash of boiling water.
Add a pinch of sea salt and your vanilla extract and then stir in the espresso. Once completely smooth, pour the mixture into a nice serving dish or bowl.
Place in the fridge for 2 hours to set. About 30 minutes before you’re ready to make your truffles, pull the bowl out of the fridge and let the chocolate warm up to room temperature. Decorate as desired!