Mmmm who doesn't love chocolate truffles that melt in your mouth? I recently saw these devine delicacies being made on Food Network but with tons of heavy cream and butter. I decided to just cut those out and experiment with almond milk instead. To my surprise, they turned out so great that I served them in my recent Sunday brunch with friends at home and for my hubby for Valentine's day. They were uber impressed and I just had to share this super easy recipe with you. Remember you can be as creative as you want with the chocolate flavors and outter coating. I made another batch with espresso and almonds (recipe coming to this site soon).
- Cut the chocolate into small pieces roughly and put in a bowl. Add the milk.
- Heat a pot of water until it boils and place the bowl with chocolate over the pot. Stir slowly to melt all the chocolate till the milk and chocolate combine.
- When melted and combined completely, remove from heat and place in fridge.
- After 1-2hrs remove the bowl from the fridge and use a small spoon or melon scooper to scoop out the hardened chocolate. Don't worry if it's a little hard to scoop at first, the chocolate will eventually warm up to room temperature.
- Place the scooped chocolate in your (clean) hands to rotate and form a ball. Finish making till all the chocolate is rolled into balls.
- Wash your hands and in a plate, spread the crushed cacao nibs and roll every chocolate ball in it until fully covered
- Place covered balls In a plate/tray and place in fridge overnight.
- Serve cold after a meal the next day or munch when craving!