Mint Smoothie Truffles
Servings: 16
Print Recipe
Ingredients
- 300 g semi sweet chocolate chips
- 1/2 cup coconut milk
- 1 tablespoon soy lecithin
- 1/2 teaspoon peppermint extract
- 1/4 cup sugar
Instructions
- Heat a double boiler over medium high heat. You can also use a heat proof mixing bowl over a half filled pot of water.
- Once boiling, pour in the chocolate chips minus 1 cup. Heat until melted, stirring occasionally.
- Once melted, remove from heat and add the coconut milk, peppermint extract and soy lecithin.
- Let cool for an hour at room tempetature and then refrigerate for 30 minutes to 1 hour until firm but not hard.
- Form round truffles with your hands or a spoon using 1 1/2 tbsp per truffle.
- Place truffles on parchment paper or a silapat lined baking sheet and place in the freezer for at least 1 hour.
- After an hour melt the 1 cup of chocolate chips in the same way. Pour into a large deep bowl and let cool for a few minutes at room.
- Remove the truffles from the freezer. Place in the bowl of melted chocolate with a spoon, and spoon chocolate over it to cover, making sure to cover entire truffle.
- After dipping each truffle, place it to dip on a baking rack. Refrigerate until hard, at least 1 hour.
- Remove and fill in any uncovered areas of truffle with remaining chocolate.
- Store truffles in a covered container in the refrigerator or freeze for up to 1 month.