A melt-in-your-mouth easy truffles recipe is no cook and uses only two common ingredients. A creamy ganache candy you can prepare in an hour. This recipe is also vegan, dairy-free, refined-sugar-free and delicious.
Put the bag of chocolate chips (or 10oz chopped chocolate bar) in a glass bowl.
Heat the Milk
Shake the coconut milk so the fat is distributed equally in the can (unlike many coconut milk recipes that require you to chill the can overnight in order to separate the fat from the milk).Pour the coconut milk into a microwave-save glass container - perhaps a 2-cup pyrex measuring cup. Microwave the milk until hot, about 25-30 seconds.
Pour this hot coconut milk onto the chocolate chips in the bowl. Wait 1 minutes, then stir slowly with a spoon until the chips are melted. If the chips don't all dissolve, microwave the bowl in 10 second intervals and stir between each heating until the mixture is creamy and smooth.
Chill the Mixture
Cover the mixture and refrigerate it. It should be scoopable in three hours.
Scoop out 18 portions and line them up on a parchment-lined pan. Dust your hands with cacao powder and roll each portion into a round sphere shape.
Freeze the pan of formed truffles for at least 1 hour. Make sure they are frozen before coating is important to ensure you have a creamy interior and a snappy exterior, so inherent in truffles.
Coat the Truffles
When ready to coat the truffles, melt the coating ingredients (1/2 cup of chocolate chips and 1 tbsp of coconut oil) in a 2-cup pyrex glass measuring cup in the microwave at 60 seconds.
Using a skewer or toothpick, poke each ball and submerge into the chocolate, and then set back on the parchment to set. Or use a fork to lower a ball, lift and drain the chocolate, and set it on the parchment.
If you want to sprinkle golden stars on top, now would be the time. Or, you could sprinkle other things like cacao nibs or orange zest or rose petals?
Store your Truffles
Let the truffles harden at room temperature for an hour or so or until the shell is set. But don't let your bird land on them; our bird almost did! Then store in an airtight container at room temperature for 4 days or a week in the refrigerator although the chocolate coating may sweat. Or freeze for three months.