Skillet Chocolate Truffles
- Yield 36 truffles
- Cook 30 minutes
- Total 4 hours 30 minutes
Skillet Chocolate Truffles sits in the Desserts section of Regbie. The card serves 36 truffles. Plan on 4 hours 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 36 truffles
- 10 ounces dark chocolate, 70% cacao content or higher
- 3 tablespoons refined coconut oil
- 1 cup coconut cream, or full fat coconut milk
- 1 teaspoon vanilla extract
- ½ cup finely shredded unsweetened coconut, or ½ cup unsweetened cocoa
Method
Start by cutting the chocolate into small shards on the diagonal. Try to keep the chocolate pieces relatively small so they will melt uniformly. Set the chocolate and coconut oil in a medium bowl and set it aside.
Warm the coconut cream or coconut milk in a small saucepan over a medium burner until it reaches a gently bubble.
Tip the hot cream over the chocolate and coconut oil, and let the mixture sit for a couple of minutes. Then, gently stir with a silicone spatula until the chocolate is mostly melted.
Switch to a whisk and stir well until the chocolate mixture transforms into a velvety smooth emulsion that resembles a thick, shiny chocolate pudding. If your ganache breaks (i.e., it looks curdled or oily), you can whisk in a little bit more heated cream to reform the emulsion.
Tip in the vanilla extract and stir to incorporate.
Move the chocolate mixture to a sealed container and chill in the fridge until solid (at least 4 hours).
While that cooks, spread the shredded coconut on a parchment-lined baking tray, and toast it in a 300°F oven for 3 to 5 minutes or until the edges turn golden brown. Move the coconut to a shallow bowl when cooled. If you’re coating the truffles in cocoa powder, pour some into another bowl, too.
Using a small (1-inch in diameter) melon baller or disher, scoop out 36 balls of chocolate. Roll each ball of chocolate between your palms to form a smooth ball. Wear disposable gloves if you want to keep your hands clean and don’t freak out if some of the truffles are misshapen—it’s just candy, people.
Coat each truffle in the toasted coconut or cocoa and sift the excess through your fingers. Enjoy!
Kitchen notes
- These truffles can be kept in an airtight container for a week in the fridge, or about three months in the freezer.
- If you’re freezing the truffles, don’t coat them with shredded coconut or cocoa powder until you’re ready to serve them.
- Instead, bring them to room temperature (about 30 minutes) before coating and serving.
