Vegan Chocolate Truffles
2 bags (12 oz each) Semi Sweet Chocolate Chips
1 - 14 oz can light coconut milk
1 cup nuts (almonds, hazelnuts etc)
2 t. extract (vanilla, raspberry, almond)
Inside cream:
12 oz semi sweet chocolate chips
1/2 can light coconut milk of 14 oz can
Melt 1 bag of chocolate chips on low heat stirring in coconut milk and heat then 5 minutes on low heat use a double boiler.
Stir in 2 t. of extract depending on the flavor you want.(almond, raspberry, vanilla etc.)
Take the coconut/chocolate/extract mixture and put it in a bowl in the freezer and leave for 15 minutes.
Take out the bowl and make small scoops using a melon baller or small spoon. Set balls in a large glass platter. Refreeze 10- 15 minutes.
Melt an additional 3/4 bag of second bag of 12 oz chocolate chips in the double boiler. Take the balls out of the freezer, roll in melted chocolate, then roll in the coating of choice such as nuts and put on a wax paper lined sheet pan.
Once you have done the first roll to all of them go back and roll them more melted chocolate for a final coating.
Store in refrigerator until you are ready to give them away.
Renee used shredded coconut, chopped hazelnuts, almonds, or left them just plain chocolate!
Makes about two dozen large
