15m
PREP TIME
5m
COOK TIME
208
CALORIES
6
INGREDIENTS
Servings: 8 (2-truffle)
Ingredients
-
8
ounces
dark chocolate, finely chopped
![substitution]( "substitution")
Substitutions available
/ chocolate chips or vegan-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
![substitution]( "substitution")
Substitutions available
/ cacao powder
- 2 teaspoons confectioner's sugar
- 1/4 teaspoon McCormick® Ground Cinnamon
INSTRUCTIONS
- 1 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.
- 2 Mix cocoa powder, confectioners’ sugar and cinnamon in shallow dish or pie plate. Set aside.
- 3 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.
