Needed:

 

8 fl oz. / 1 cup thick coconut milk (canned)

3 TBSP powdered gelatin

4 fl oz. / 1/2 cup water

2 oz. / 55g cocoa powder

2 oz. / 55g xylitol or erythritol

2 tsp. vanilla extract

2 tsp. orange extract

1/4 tsp. sea salt

3 oz. / 85g 100% unsweetened chocolate (not cocoa powder), chopped

 

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Prep time:  5 mins  

Cook time:  5 mins 

Serves: About 30

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Direction

1. Shake the thick coconut milk well before opening the can. If the contents don’t sound liquid as you shake, stand the unopened can in hot water for 10 minutes and try again.

2. Pour the 8 fl oz. / 1 cup of thick coconut milk into a large jug or bowl with a pouring spout.

3. Sprinkle the gelatin evenly over the surface of the coconut milk and stir. It will become very thick and lumpy. Don’t panic!

4. In a small pan put the water, cocoa powder, and xylitol or erythritol, and whisk well until the cocoa powder is mixed in.

5. Bring to the boil whisking continuously. Once boiling, turn off the heat.

6. Pour (or scrape!) the coconut milk and gelatin mixture into the hot chocolate mixture and stir until it is completely smooth.

7. Stir in the vanilla and orange extracts and the sea salt.

8. Add the chopped chocolate and stir until it is completely melted.

9. Pour the mixture back into the jug or pouring bowl.

10. Carefully pour into your silicone molds. If you don’t have silicone molds see notes below.

11. Carry carefully to the ‘fridge or freezer.

12. They will set in 10 minutes in the freezer or an hour in the ‘fridge.

13. Remove from the ‘fridge or freezer. Hold the molds upside down and push the truffles out. They are pretty hardy.

14. Store in an airtight container in the ‘fridge. If any make it to the ‘fridge.