YOU NEED
400grams of dark chocolate that has 70% cocoa, broken up into small pieces (I used Whittaker’s Dark Ghana which I get in Safeway or Big W which is palm oil free)
¾ cup of coconut cream (I used Ayam coconut cream which is in the Asian section of most supermarkets. You may need a couple of tins to scoop the thick stuff from the top, for the recipe. Use what is left in a curry)
1 teaspoon of peppermint essence
1 teaspoon of rum essence
4 tablespoons of good quality cocoa (I use Loving Earth Cocoa which I get at Go Vita Health Food at Knox City, because they do a lot with the communities that they work with)
YOU DO
You want the coconut cream and the chocolate to both be a similar temperature so have your chocolate melting while you are boiling your coconut cream.
Place the chocolate into a bowl and melt in the microwave 30 seconds at a time. Stir between each 30 second time slot and continue until the chocolate has melted. Alternatively you can melt the chocolate using a double boiler.
Place the coconut cream into a small pot and gently bring to the boil. Just as it comes to the boil add the peppermint and rum essences and whisk to combine. Turn off the heat and let the mixture stand for a minute or 2.
Whisk the coconut cream into the melted chocolate.Whisk until they are well combined then place into the fridge to chill for an hour or so.
Once it’s set either break rough bits up from the mixture using a soup spoon as I have or ball it into round balls.
Place the truffles into a tray and sift the cocoa over them. Shake the tray gently until they are all covered with cocoa. Put in an air tight, sealed container in the fridge until you are going to serve them.
They are yum 🙂
Serves: I haven’t recorded this yet.
Time: I haven’t timed it yet either but aside from setting time it is so quick and very easy.
Freeze: I wouldn’t
Note: These are rich but not sweet.
