I learned how to make coconut oil based chocolates a while ago, oh happy days. I’ll be honest, they won’t ever be a match for something as decadent as a champagne truffle, but they are fab in their own right. With Easter looming, chocolate is everywhere, and being dairy intolerant means my will power has to be air tight.
Be warned though: the hazelnut butter give these little beauties a Forerer Roche taste, that is very moorish. One is never enough!
Ingredients (for 24):
2 tbsp coconut oil
2 tbsp hazelnut butter
1 tbsp cocoa powder
1/2 tsp vanilla
– mix all the ingredients together
– spoon into petit fours cases or silicone moulds
– refrigerate for at least four hours before serving