4/5
(1 Votes)
Ingredients
- Sugar-Free Option:
- 3 3 1/2 oz (packed 1/2 cup) semi-sweet chocolate chips or mini chips (For a sugar-free version, see below.)
- 3 3 3 tbsp milk of choice (Canned coconut milk works too.)
- optional: tiny pinch of salt
- optional: a few drops pure peppermint extract, if desired
Preparation
Step 1
If using the microwave: combine chocolate, milk, and optional salt in a microwave-safe dish, and heat 50 seconds. Stir, then heat until melted, in 10-second intervals (chocolate burns quickly), stirring after each. Now add extract if desired. Freeze at least 40 minutes, or until chocolate is hard enough to scoop out into truffle shapes with a mini cookie scoop. (Alternatively, you can freeze in candy molds.)
If using the stove, heat chocolate on low until melted, stirring frequently, then proceed with the recipe as written above.
I store my truffles in the freezer until just before serving. Roll in cocoa before serving, if desired.