Saturday, April 3, 2010

Easter Truffles: Cinnamon and Rum

These are quicker and easier than my other Easter truffles and do not require molds. They do not have a hard outer shell but are still rich and delicious. I made cinnamon and rum flavors (in separate truffles), although as I make this post it sounds good in the same do what sounds good to you!

1/2 can Full fat Coconut milk
1/2 tablespoon coconut oil
4 square of 100% Chocolate
1/2 tablespoon Stevia
1/2 tablespoon Honey
1 tablespoon Cocoa powder

1 tablespoon Cinnamon (optional flavor)
1 tablespoon Dark rum (optional flavor)

In small pan heat coconut milk and oil on low heat. Keep milk just under boiling and add in chocolate squares and stir continuously. When chocolate has melted add coco powder, honey and stevia. Continue stirring. Continue to heat for about 3 more minutes. Mixture will start to thicken slightly, this is when you will mix in your flavoring (note if you add rum-- mix quickly because it can burn). Remove from heat and let sit, stirring every 5 minutes. It will take about 20 minutes to thicken and harden. When mixture hardens spoon out quarter sized balls and place on parchment paper. Garnish with cocoa powder or cinnamon so you can distinguish the flavors. Refrigerate to help chocolates harden, but serve at room temperature.