Double Chocolate Truffles
  1. Mix heavy cream and coconut oil in a small pot over medium/low heat

  2. Bring to a strong simmer

  3. Remove from heat, stir in vanilla and chocolate, continue stirring until smooth

  4. Line metal bowl with baking paper and pour in mixture

  5. Refrigerate for at least two hours or until firm to the touch

  6. Use a melon baller to form bite-sized balls of chocolate and roll in cocoa powder

  7. Refrigerate until serving

Course🍰Dessert

Diets🥕Vegetarian🌾Gluten-free...

Category🍰Dessert

Cuisine🇺🇸American

Occasions🎉Celebration🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 20m

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