Christmas Christmas Christmas. Make this for the foodie in your life and they will love you forever, trust me. 😍 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?
300ml of coconut milk
300g of good quality dark chocolate (70%)
A shot of espresso
A pinch of sea salt
A splash of vanilla extract @steenbergsltd
A large handful of desiccated coconut
Melted dairy free white and dark chocolate, for decoration Chocolate shavings
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 coconut milk creamy 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 by adding a splash of boiling water.
Add a pinch of sea salt and your vanilla extract 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!