Description

Nothing speaks luxury quite like biting into a smooth, rich chocolate truffle with balsamic vinegar. Surprising simple to put together, this recipe is made dairy free with coconut milk

Scale

Ingredients

For the Truffles:

1 cup Coconut Milk

3 1/2 Tbsp. Coconut Oil

10 oz. 60 to 70% Chocolate, chopped

2 tsp. Southern Olive Dark Chocolate Balsamic Vinegar

¼ cup Savory Spice Black Onyx Cocoa Blend

¼ tsp. Savory Spice Hungarian Sweet Paprika

To coat:

1 cup crushed Pistachio

2 tsp. Orange Zest

1/4 cup Savory Spice Mayan Cocoa Blend

Instructions

Place coconut milk, coconut oil and chopped chocolate over a double boiler.
Allow to melt without stirring, until the chocolate is softened.
Stir with a clean, dry spoon, remove from the heat.
Sir in cocoa powder, balsamic vinegar, and vanilla.
Chill until firm, 3-4 hours.
Scoop out with a spoon or mini ice cream scoop and roll into balls.
Coat half in a crushed nut & zest mixture, and half in the cocoa blend
Chill until ready to serve.