In a small saucepan over very low heat, warm the cacao butter until just melted. Transfer the liquid butter to a food processor and add all remaining ingredients except the coconut.

Blend until creamy and stop as soon as a large, smooth ball forms inside of the processor. Transfer the chocolate “dough” to a bowl, cover and refrigerate for 30 minutes to partially solidify.

Once chilled and pliable, remove the truffle mixture from the refrigerator. Place the coconut in a small bowl. About a Tbsp at a time, form the dough into a smooth ball with your hands. Dip the truffle in the coconut and place onto a serving plate.

Repeat with remaining dough to form about 16 truffles. Truffles are best served at room temperature, but may also be refrigerated for a firmer texture.

Makes about 16 truffles


Submitted by Julie Morris