Coconut Chocolate Truffles

By: McCormick Kitchens

Made With:

These rich, vegan-friendly truffles are a chocolate lover's dream, starring Thai Kitchen® Coconut Milk with the comforting, warming flavors of McCormick® Pure Vanilla Extract and McCormick® Ground Cinnamon. Perfect for Valentine's Day or any occasion.

Recipe Info

Prep Time:

15m
Cook Time:

5m
Ingredients:

6
Servings:

8
User Rating:

Ingredients

8 ounces dark chocolate finely chopped chocolate chips - Substitutesvegan-friendly chocolate
1 teaspoon McCormick® All Natural Pure Vanilla Extract
1/2 cup Thai Kitchen® Unsweetened Coconut Milk, well stirred
2 tablespoons unsweetened cocoa powder
2 teaspoons confectioner's sugar
1/4 teaspoon McCormick® Ground Cinnamon

Nutrition Information

(per serving)

Calories 208
Carbohydrates 14 g
Cholesterol 0 mg
Fiber 4 g
Protein 2 g
Saturated Fat 10 g
Sodium 5 mg
Sugar 9 g
Total Fat 16 g

Key products

McCormick® Ground Cinnamon, 4.12 oz

$5.99

Unit price: per

McCormick® All Natural Pure Vanilla Extract, 4 fl oz

$18.99

Unit price: per

Thai Kitchen® Unsweetened Coconut Milk, 13.66 fl oz

Instructions

PLACE chocolate and vanilla in large heat-safe bowl. Set aside. Heat coconut milk in small saucepan on medium heat just until it starts to simmer, stirring occasionally. Pour over chocolate in bowl. Let stand 5 minutes. Stir gently until chocolate is melted. Cool slightly. Cover and refrigerate 2 hours or until firm enough to handle.
MIX cocoa powder, confectioners' sugar and cinnamon in shallow dish or pie plate. Set aside.
SCOOP chilled truffle mixture using small cookie scoop or melon baller and shape into 1-inch balls. Place on wax paper-lined pan. (If truffle mixture softens and becomes too sticky, return to refrigerator for 15 to 20 minutes until firm.) Roll truffles in cocoa powder mixture. Store truffles in airtight container in refrigerator.