-
1
1.
-
2
Mix together the cocoa, agave nectar, coconut creamer, vanilla, and salt.
-
3
This will give your arm a nice good workout.
-
4
2.
-
5
Place uncovered in the refrigerator for 30 minutes.
-
6
3.
-
7
Line a baking sheet with parchment paper.
-
8
Spray your hands will cooking spray then roll the filling into small balls.
-
9
Place on the parchment paper.
-
10
These are rich little buggers so dont make them too large.
-
11
4.
-
12
Place uncovered in the freezer for 1 hour.
-
13
5.
-
14
Just before your truffles come out of the freezer, melt the chocolate.
-
15
Place the chocolate chips in a stainless steel or glass bowl and place over a pot of gently boiling water.
-
16
Stir constantly until melted.
-
17
6.
-
18
Use a fork to dip the truffles in the chocolate and tap the fork on the side of the bowl to get rid of any extra chocolate.
-
19
Use a toothpick to help remove the truffle from the fork and place back on the parchment paper (a little trick I learned from the Pioneer Woman).
-
20
7.
-
21
After each truffle is made, go ahead and sprinkle on (or roll inwell, maybe not the salt) your desired topping before the chocolate dries.
-
22
Optional toppings include the sea salt, coconut, or chopped walnuts.
-
23
Surprisingly, my favorite topping was the sea salt because it really seemed to balance out the sweetness of the chocolate.
-
24
Enjoy!
