Chocolate-Truffles

1. 1

   Heat chocolate, oil, and 3 Tbsp water in a double boiler, stirring, until just melted. Remove from heat and stir in vanilla and sea salt.

2. 2

   Transfer to an 8-inch baking dish and refrigerate until mixture is set but still pliable, about 2 hours.

3. 3

   Using a 1-inch scoop or melon baller, scoop out chocolate mixture and transfer to a parchment-lined baking sheet. Coat hands in cocoa and roll chocolate into balls. Refrigerate on parchment-lined baking sheet 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.