Eosinophilic Esophagitis Friendly Dark Chocolate Truffles
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Learn more āIngredients
16 servings
For the ganache
- 8 oz dark chocolate (70% cacao or higher), finely chopped
- Ā½ cup full-fat coconut cream
- 1 tbsp maple syrup
- Ā½ tsp vanilla bean paste
- 1 pinch fine sea salt
For rolling
- 3 tbsp unsweetened cocoa powder (for rolling)
- 3 tbsp dry-roasted almonds, finely chopped (optional)
Instructions
- 1
Place the chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the coconut cream over medium heat until it just begins to simmer around the edges ā do not let it boil. Pour the hot coconut cream over the chocolate and let it sit undisturbed for 2 minutes.
- 2
Add the maple syrup, vanilla bean paste, and sea salt to the bowl. Stir gently with a rubber spatula from the center outward until the ganache is completely smooth and glossy with no streaks of unmelted chocolate.
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