Chocolate Truffles

You know, if something has chocolate in it, I have to try it. Here is a great recipe I found from Young Living. These are going to be made in the next few days, so I can have a chocolate treat. I will be using raw honey for I have that on hand. 

Just look at the ingredients and use what you have at home. For example, I have organic dark chocolate chips, I will use those in place of the 6 ounces of chocolate cooking bar.

I am going to make a few of these at Christmas too. These are going to make an excellent stocking stuffer for my son who loves chocolate as much as I do. Have a happy chocolate day!!

Makes a dozen truffles

INGREDIENTS:

• 6 ounces dark chocolate (at least 50 percent cacao), finely chopped
• 1 tablespoon coconut oil
• 1 tablespoon Yacon Syrup
• 1/3 cup coconut milk
• Pinch of sea salt
• 2 drops Cinnamon Bark essential oil
• 2 drops Ginger essential oil
• 1 drop Clove essential oil
• 1 drop Nutmeg essential oil
• Unsweetened cocoa powder for rolling

DIRECTIONS:

1. Place the chopped chocolate in a heat-proof bowl and set aside.
2. Combine the coconut oil, Yacon Syrup, coconut milk, and salt in a small saucepan and bring to a simmer (do not boil).
3. Pour mixture over reserved chopped chocolate. Let stand for 1–2 minutes, and then stir gently until completely melted and smooth.
4. Stir in the essential oils.
5. Refrigerate until mixture is just set, about 2 hours.
6. With a small scoop or spoon, make 12 balls, rolling each between the palms of your hands to smooth.
7. Place about 1/4 cup of cocoa powder in the bottom of a shallow plate or dish. Roll each truffle in the cocoa until coated.
8. Refrigerate for at least 15 minutes to firm and serve.
9. Truffles can be refrigerated in an airtight container up to 2 weeks; let stand at room temperature 10 minutes before serving.