3 Ingredient Chocolate Truffles
February is my birthday month and if you know me, you know I love to celebrate with great food and delicious desserts. In the case of desserts, I love chocolate cuz….who doesn’t love chocolate? These chocolate truffles literally melt in your mouth and the taste is so decadent and light.
This recipe is:
Gluten Free
Dairy Free
Plant Based
Only 3 ingredients
Rich Flavor
Simple & Easy
I love this recipe because it’s fun to make, stores really well, and there’s room for adding a dusting of your favorite flavor like extra cacao, matcha, coconut flakes, etc. Be sure to tag us in your truffle creations on instagram @ chef_bai.
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Makes 17-20 truffles
The Goods:
1 cup full fat coconut milk
1 cup Big Tree Farms coconut brown sugar
1 bag unsweetened chocolate chips
The Method:
In a sauce pan, heat your coconut milk and brown sugar on medium low heat. Stir, and dissolve all the sugar into the milk. Once hot, remove from heat and set aside.
Quickly, add your chocolate chips into a large stainless steel bowl. Pour your hot sugar milk over the chocolate chips and then cover with a lid.
Let it sit for 5-7 minutes, then remove lid and with a rubber spatula, stir and mix until the mixture becomes a thick like consistency. Place into the fridge and let set for 15 minutes. Set a timer and don’t forget about them.
After 15 minutes, with a spoon or a cookie scoop, make bite size balls and place them evenly spaced on a plate with parchment paper.
Once all your truffles are made, let them set in the fridge for 15 more minutes. Then place into airtight container, and they stay fresh in the fridge for 3 weeks. Or you can dust them with any extra topping you like, I enjoyed them just as is.
Rich, yummy, and delicious. Enjoy!
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