Makes 18 to 24 truffles
- 5 oz. coconut milk
- 1 tbs. coconut oil
- 1-inch piece of vanilla bean, split
- 5 1/2 ounces dark chocolate (70 to 80 percent cacao content), broken into small pieces
- Cocoa powder, shredded coconut, or chopped pistachios, for decorating
Simmer the coconut milk in a small saucepan with the coconut oil and vanilla bean for five minutes. Allow to cool for three to five minutes to allow the vanilla to flavor the milk. Strain the milk. Place the chocolate in a mixing bowl, and pour in the warm coconut milk. Stir constantly with a rubber spatula to melt and incorporate the chocolate evenly as it melts. When the chocolate mixture is smooth, chill the mixture in the refrigerator until set, about two hours. Scoop the chocolate into small balls, roll in cocoa powder, shredded coconut, or chopped pistachios, and store in the refrigerator until ready to serve.