Make these sweet and simple treats for your sweetie pie or for someone who you want to be your sweetie pie. After one bite, they will have no choice but to submit to your wily ways.
This week, we make rich chocolate truffles in three delectable flavors.
As always, feel free to mix and match or come up with flavors and toppings of your own. Let us know what you tried in the comments!
Check out Chloe’s Kitchen, the book that had my back when there were no heart-shaped cookie cutters to be found in NYC.
CLICK the video above to WATCH and LEARN this recipe.
- ½ cup canned coconut milk
- 3 ½ cups semi-sweet chocolate chips
- a pinch of salt
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1 shot of kahlua
- 2 tbsp unsweetened cocoa powder
- 2 tbsp shredded coconut
- 2 tbsp ground coffee
- In a small saucepan, bring the coconut milk to a boil. Lower the heat to a simmer and add in the salt, vanilla extract and 1 ½ cups of the chocolate. Mix until chocolate is melted, then remove from heat.
- Pour chocolate into three separate bowls. Leave one bowl plain; add peppermint extract to the second bowl, mixing well to combine; add the shot of Kahlua to the third bowl, mixing well to combine. Cover and label all three bowls and place in the fridge for 3 to 4 hours, until the chocolate gets firm enough to scoop.
- Line a baking sheet with parchment paper or a silicon baking mat. Remove bowls from fridge and using a melon baller, spoon or small ice cream scoop, scoop out the chocolate, then roll it into a ball in the palm of your hands, then place the ball on the mat. Repeat with all chocolate. (Yes, this will be incredibly messy - but so is love, so it’s all good.) Place tray of chocolate balls into the freezer for 25-30 minutes.
- When your chocolate balls are almost done freezing, make a double boiler by boiling water in a small saucepan and then placing a metal or glass bowl over it with your remaining 2 cups of chocolate chips. Mix until it is all melted, then remove from heat.
- Remove tray from freezer and using a fork, dip each ball into the melted chocolate, then using another fork, place it back on the tray (watch the video for how to do this).
- For the plain filling, dip immediately into the shredded coconut (using your fingers) while the melted chocolate is still tacky. For the peppermint and kahlua fillings, freeze for another 5 minutes before dipping.
- Dip the peppermint balls into the cocoa powder and the kahlua ones into the ground coffee.
- You can serve immediately or store these in the fridge or freezer for a few weeks - I highly doubt they’ll last that long, though!