Description
Healthy dark chocolate mint truffles with a rich, creamy mint center and dark chocolate coating.
Ingredients
Scale
Filling
- 1/2 cup dark chocolate (70-85% dark)
- 1/2 cup coconut cream (just the thick white cream from a can of full fat coconut milk/cream)
- 2 Tbsp palm shortening or butter
- 1 Tbsp maple syrup
- 1 1/2 tsp peppermint flavoring*
- 1/2 tsp vanilla extract
Coating
- 1/2 cup dark chocolate chips
- 1 tsp coconut oil
Instructions
- Make the filling: Melt the dark chocolate, coconut cream and shortening in a small saucepan, over low heat.
- Once melted, remove from heat and mix in the maple syrup, peppermint flavoring and vanilla.
- Chill the filling in the fridge for at least 2 hours, or until firm.
- Scoop the filling using a small cookie scoop. Place them on a lined baking sheet or plate and freeze for at least 1 hour.
- Make the coating: Place the dark chocolate and coconut oil in a small dish and heat in the microwave at 20-30 second intervals, stirring between.
- Grab the fillings from the freezer and dip them into the melted chocolate**
- Drizzle any remaining chocolate over the truffles and top with fresh mint leaves (if desired).
- Best stored in an airtight container in the fridge or freezer.
Notes
*Please note, I used peppermint flavoring which can be more mild than a peppermint extract or oil.
**I dip my truffles using a fork. Drop one truffle filling into your melted chocolate. Rotate it using a fork, completely covering the truffle in chocolate. Scoop the truffle out with the fork and let excess chocolate fall back into the bowl. Place the truffle on a lined baking sheet to set.