Coconut milk stands in for heavy cream in these easy homemade chocolates. A touch of vanilla extract and an optional dash of orange-flavored liqueur give them a subtle yet sophisticated edge and aroma. Do not use chocolate chips—they will not melt properly.
- 8 oz. bittersweet chocolate, finely chopped
- ½ cup full-fat coconut milk
- ½ tsp. pure vanilla extract
- ½ tsp. orange-flavored liqueur, such as Cointreau, optional
- 1 pinch salt
- ¾ cup sweetened shredded coconut
- 1⁄3 cup unsweetened cocoa powder
- 1 Place chocolate in medium heat-proof bowl. Bring coconut milk to a simmer in small saucepan. Remove from heat, and let stand 15 seconds. Strain through strainer over
- chocolate, stir, then let stand 1 minute, or until chocolate has melted. Stir in vanilla, liqueur (if using), and salt. Cool 1 hour, or until mixture reaches room temperature.
- 2 Line baking sheet with parchment paper. Scoop 1½-tsp. mounds onto baking sheet with spoon. Chill 30 minutes.
- 3 Place coconut and cocoa powder in separate small bowls. Roll chilled chocolate mounds into smooth balls, then roll each in coconut or cocoa powder. Return truffles to parchment-lined baking sheet, and chill 1 hour.