I make these for friends and family every Christmas. If you can do dairy, substitute cream for the coconut milk.
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, tree nut free, peanut free, fish free, shellfish free, and South Beach phase 2 safe recipe.
- 2 cups chocolate chips (that’s 1 12 oz bag)
- ¼ cup coconut milk (warmed)
- 1 1/2 cups confectioners sugar
- 1 egg white
Truffle Coating ideas:
- chopped nuts
Melt chocolate in a double boiler. When it’s melted, add the coconut milk and stir until combined, then let cool.
Measure sugar into large bowl, mix with egg white. Add cooled chocolate, and stir to combine.
Shape the chocolate mixture into balls, then roll each chocolate ball into a topping. (sometimes this doesn’t work well, and you end up simply dumping lumps of chocolate into the topping, then spooning it out. They still taste good, even if they are a bit flat.
Let cool and harden on a piece of wax paper. Turn once or twice while hardening so they don’t become flat. Store in an airtight container. Yum!
(If you want to make twice as many, do it twice rather than doubling the recipe, because the chocolate needs to be a certain temperature to work with, and a double batch doesn’t work right).