Chocolate Peppermint Truffles

Ingredients: 2 cups semi-sweet chocolate chips (12 ounce bag) ½ cup full fat coconut milk 1 teaspoon peppermint extract Pinch salt 2 tablespoons cacao powder or cocoa powder

Pour coconut milk in a saucepan on stovetop. Place chocolate chips in a heatproof bowl and place over coconut milk. Heat until coconut milk comes to a simmer, and chocolate chips are melted slightly.

Remove both from the heat, and pour coconut milk over chocolate chips to finish melting. Mix until smooth.

Add peppermint extract and salt. Mix thoroughly. Pour into an 7 ½" x 9 ½" glass baking dish, or similar size. Cover and put in the refrigerator to set.

Once mixture is set, use a melon baller, spoon, or ice cream scoop to form balls. Roll balls in your hands, then into cacao powder. Refrigerate.

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