2-Ingredient Dark Chocolate Truffles

Place very finely chopped chocolate (it should resemble small shreds) in a medium-sized mixing bowl. The finer the chocolate is chopped, the easier it will melt and the quicker the truffle-making process will go.

In a separate small mixing bowl, add coconut milk and microwave until very warm but not boiling - about 25 seconds (alternatively, heat in a small saucepan over medium heat until just starting to simmer).

Immediately add coconut milk to chocolate (drizzling evenly for even melting) and loosely cover with a cooking lid or plate to trap the heat in. Do not touch for 5 minutes. Then lift cover and use a mixing spoon to gently stir, trying not to incorporate air. Continue stirring until completely melted, creamy, and smooth.

NOTE: If you have unmelted pieces left (usually due to the chocolate not being finely chopped enough), you can microwave the mixture in 5-10-second increments until completely smooth (just be very careful not to overcook or it can affect the integrity of the chocolate, causing separation, oiliness, or graininess).

Add vanilla (optional) at this time and stir.

Set the mixture in the refrigerator to chill uncovered for 1-3 hours*, or until almost completely solid. A good test is dipping a knife into the middle of the bowl to see if any chocolate sticks. If it comes out mostly clean, it’s ready to scoop. If there’s still wet chocolate in the center, continue refrigerating.

Once chilled and firm, prepare a small dish of cocoa or cacao powder (or finely ground hazelnuts) for rolling (optional).

Use a Tablespoon-sized scoop (such as this one from Amazon) or a Tablespoon to scoop out small balls (see photo), then use your hands to gently but quickly roll/form the chocolate into balls. If the mixture has become too firm (crumbles when you try to roll it), let sit at room temperature for 5-10 minutes before trying again.

Toss in cocoa or cacao powder (or finely ground hazelnuts) to coat and shake off excess (or leave bare), then set on a parchment-lined serving dish. Continue until all chocolate is scooped. There should be about 16 truffles (amount as original recipe is written // adjust if altering batch size), depending on the size of your scoop.

If any of the chocolate near the center of the bowl was too soft to form, refrigerate that portion for a bit longer before proceeding.

Enjoy truffles immediately, or refrigerate for 1-2 hours or overnight. This allows them to set and firm up.

Store truffles covered in the refrigerator for best freshness. To serve, let come to room temperature for 10-15 minutes before serving for optimum creaminess.