3 Holiday Chocolate Truffle Recipes | Made with Love

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Classic Chocolate Truffle Recipe
12oz chocolate chips
⅓ cup Silk Unsweetened Almond
½ tsp vanilla extract
½ cup cocoa powder

1. In a glass or metal bowl combine coconut oil, chocolate chips and Silk Almond.
2. Place over a small pot with an inch of water simmering over low heat.
3. Stir mixture constantly until the chocolate is completely melted and it’s smooth.
4. Add vanilla extract. Stir well.
5. Pour chocolate mixture into a shallow baking dish. Refrigerate for one hour.
6. Scoop chocolate with a melon baller or small spoon and roll it between your palms until it forms a ball.
7. Roll each ball in cocoa powder and place on a parchment-lined
baking sheet.
8. Enjoy!

Chocolate Candy Cane Truffles
12oz chocolate chips
⅓ cup Silk Unsweetened Almond
½ tsp peppermint extract
½ cup candy canes, crushed

1. In a glass or metal bowl combine coconut oil, chocolate chips and Silk Almond.
2. Place over a small pot with an inch of water simmering over low heat.
3. Stir mixture constantly until the chocolate is completely melted and it’s smooth.
4. Add peppermint extract. Stir well.
5. Pour chocolate mixture into a shallow baking dish. Refrigerate for one hour.
6. Scoop chocolate with a melon baller or small spoon and roll it between your palms until it forms a ball.
7. Roll truffles in crushed candy cane and place on a parchment-lined
baking sheet.
8. Enjoy!

Chocolate Hazelnut Truffles
12oz chocolate chips
⅓ cup Silk Unsweetened Almond
1-2 tsp hazelnut liqueur (optional)
¼ cup toasted hazelnuts, skin removed
½ cup hazelnuts, crushed

1. In a glass or metal bowl combine coconut oil, chocolate chips and Silk Almond.
2. Place over a small pot with an inch of water simmering over low heat.
3. Stir mixture constantly until the chocolate is completely melted and it’s smooth.
4. Add hazelnut liqueur. Stir well.
5. Pour chocolate mixture into a shallow baking dish. Refrigerate for one hour.
6. Scoop chocolate with a melon baller or small spoon and roll it between your palms until it forms a ball.
7. Place one hazelnut in the centre of each truffle.
8. Roll in crushed hazelnuts and place on a parchment-lined
baking sheet.
9. Enjoy!

Coconut Snowball Truffles
12oz good white chocolate (not white chocolate chips or melts)
¼ cup Silk Coconut
½ tsp coconut extract
½ cup shredded coconut

*I tried this recipe with white chocolate chips and it does not work. You need to buy good quality white chocolate. I bought Belgian white chocolate pistoles from my bulk food store.

1. In a glass or metal bowl combine coconut extract, white chocolate chips and Silk Coconut.
2. Place over a small pot with an inch of water simmering over low heat.
3. Stir mixture constantly until the chocolate is completely melted and it’s smooth.
4. Add coconut extract.. Stir well.
5. Pour chocolate mixture into a shallow baking dish. Refrigerate for one hour.
6. Scoop chocolate with a melon baller or small spoon and roll it between your palms until it forms a ball.
7. Roll in shredded coconut and place on a parchment-lined
baking sheet.
8. Enjoy!

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