Description
Soft, gooey, and oh-so-minty! These truffles are about to be your Christmas dessert menu … and they’re so easy to make.
Ingredients
Scale
- 1 1/2 cups canned coconut milk
- 3 cups dark chocolate
- 2 teaspoons pure mint extract
- 1 dropperful of liquid stevia (optional)
Instructions
- In a small pot, heat the coconut milk on medium-high heat.
- In a medium bowl, add your chocolate and pour the heated coconut milk over top, covering the chocolate. Let sit one minute.
- Add the mint and stevia. Stir to combine, ensuring the chocolate is melted.
- Refrigerate for 2 hours, or until it has firmed up enough to form into balls.
- Remove from fridge and roll into 1-inch balls.
- Refrigerate until serving.
Notes
Variation Tip
If you aren’t a fan of stevia, you can use 1 1/2 cups of dark chocolate and 1 1/2 cups of dark chocolate chips to sweeten instead.
Serving Tip
Once you’ve made the truffles, roll them in cacao powder or sprinkle with coarse pink himalayan sea salt or finely minced mint leaves.