Camu Coco Truffle

July 27, 2020 | Jerry Black | | ,

Yield: [12]

Ingredients

  • 70% Dark Chocolate | 3 oz
  • Coconut Cream | 1/4 cup
  • Camu-Camu Powder | 1 Tbsp
  • Yacon Syrup | 2 Tbsp
  • Dried unsweetened coconut flakes | 3 oz

Directions

  1. Melt the dark chocolate in a double boiler.
  2. In a separate saucepan, warm up the coconut cream with the Camu-camu and Yacon. Heat until evenly combined, roughly 1 minute.
  3. Combine the melted chocolate and the cream mixture until evenly incorporated. Refrigerate the mix until it becomes cool and hard. Roughly 30 minutes.
  4. Using your hands, form 1-inch truffle balls and roll them in a coconut flakes. They can last up to one week in an airtight container in the refrigerator, but be sure to bring them to room temperature before serving.

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.