Dark Chocolate Truffles

Ingredients

• 8 oz dark chocolate (70 percent cocoa), chopped
• 1/4 cup coconut oil
• 1 tsp pure vanilla extract
• Pinch sea salt
• 1/4 cup cocoa powder, for rolling
• Assorted toppings: cocoa powder (for an ombre effect, use a few different brands), finely chopped nuts (pistachios, Marcona almonds, hazelnuts), and toasted unsweetened shredded coconut

Directions

1. Heat chocolate, oil, and 3 Tbsp water in a double boiler, stirring, until just melted. Remove from heat and stir in vanilla and sea salt.
   
2. Transfer to an 8-inch baking dish and refrigerate until mixture is set but still pliable, about 2 hours.
   
3. Using a 1-inch scoop or melon baller, scoop out chocolate mixture and transfer to a parchment-lined baking sheet. Coat hands in cocoa and roll chocolate into balls. Refrigerate on parchment-lined baking sheet 10 minutes.
   

Yield - 28

Truffles can be refrigerated in an airtight container up to two weeks. Let stand 30 minutes before rolling in cocoa or patting with nuts or shredded coconut.

http://www.wholeliving.com/210924/dark-chocolate-truffles