Photo by Flickr User Slice of Chic
This basic truffle recipe can be used with a variety of flavour combinations. Try rolling them in a mixture of cocoa powder and black pepper; cardamom and powdered sugar; or sprinkled with orange zest and powdered rosemary. You can also dip them in melted chocolate for a hardened outer shell.
12oz chocolate, chopped – a mixture of bittersweet and milk
1/3 cup heavy cream of coconut milk
1 tsp vanilla extract
1 tsp vanilla sea salt
In a bain marie (a bowl over a pot of water) over medium heat, combine chocolate and cream. Cook, stirring, until chocolate is melted and mixture is smooth. Remove from heat and whisk in vanilla extract.
Pour into a small dish and refrigerate until set, but not hard, 1 1/2 to 2 hours.
Form into balls and sprinkle with a few flakes of vanilla sea salt on each truffle.