8 ounces dark chocolate (70 percent cocoa), chopped
1/4 cup coconut oil
1 teaspoon pure vanilla extract
Pinch sea salt
Assorted toppings: I used raw cacao powder and finely chopped pistachios
Heat chocolate, coconut oil and three tablespoons of water in a double boiler, stirring, until just melted. Remove from heat and stir in vanilla and salt.
Transfer to baking dish and refrigerate until mixture is set but still pliable. (For me, this was 45 minutes. In the magazine, it suggested 2 hours. Just keep an eye on it!)
Using a 1-inch scoop or melon baller, scoop out chocolate mixture and roll into a ball in your hands. Roll chocolate ball into cacao powder, chopped nuts or topping of your choice. Place on parchment paper.
Do this until all of the chocolate mixture has been formed into truffle balls.
Refrigerate in airtight container up to two weeks.
The truffles get harder in the fridge, so you might want to take them out and let them soften for about 15 minutes before eating.
70 percent cocoa content really is perfect for this recipe. Higher content may taste bitter since there is no added sugar, but lower cocoa content won’t have as strong of a flavor.
For more details and photos, click here.