A friend of mine makes amazing chocolate truffles. Whenever they are around, I try to limit myself because they contain dairy, which I am definitely allergic to. I have been thinking about how to make a rich and creamy truffle without dairy and found this recipe at Nourished Kitchen. I love that the recipe contains coconut milk and the truffles don't have to be formed into perfect little balls. These are more rustic. I had all the ingredients so I decided to give this recipe a try. (See the link above for all the ingredients and their amounts).
The recipe from Nourished starts with 10 oz of 85% dark chocolate. I wanted to try it for the first time with a slightly less dark chocolate and I really like Scharffen Berger's 70%. So first, I chopped up the chocolate.
Then placed all the chocolate pieces in a large glass bowl, added the spices... orange zest, cinnamon, chipotle powder, vanilla bean and sea salt.
Heated the coconut milk and oil together on the stove.
Then poured the milk over the chocolate, and stirred. I really didn't think all the chocolate was going to melt and I was ready to make a double boiler, but I was patient and kept stirring.
Eventually, it all melted and became smooth and glossy.
Then I placed the bowl in the fridge to cool and harden.
I highly recommend this recipe for any of you that love chocolate, coconut milk and a "Mexican" chocolate type flavor.