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1
Place almond milk in the top of a double boiler (over about two inches of simmering water in the bottom pan) over medium heat.
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2
If you dont have a double boiler, just put a heat-proof mixing bowl (in other words, not plastic) over a pan of gently simmering water.
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3
If using a flavoring (optional), add it now and let it steep for five minutes.
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4
For this batch I used fresh orange zest but you could try all sorts of things like chopped candied ginger or you could even steep a tea bag (peppermint or earl grey is great) in the milk.
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5
After 5 minutes, turn off heat and immediately add chocolate, stirring until it melts and the mixture is smooth and glossy.
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6
Pour melted chocolate into a heat-proof bowl, cover with plastic wrap and place in the freezer for one hour (or in the fridge for a few hours).
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7
Place the cocoa powder (or raw cacao) in a shallow bowl, sifting with a fine mesh strainer to remove clumps.
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8
When chocolate is set (you can add a tablespoon of cocoa powder directly to the mixture and stir if its still too watery), scoop out 1 tablespoon of the dough at a time, roll into a ball between your palms, and roll in the cocoa powder to coat.
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9
Set on a parchment lined tray.
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10
Repeat with remaining chocolate and enjoy!
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11
Note: You can also roll them in finely chopped nuts or dried coconut.
