Chocolate Truffles

A cook opens up the pantry and sees no dessert options in site, a baker opens up the pantry and the options are endless. This is basically how it went down when my friend came over for girl's night and we were craving something sweet. I had nothing on hand, since I don't usually bake. But she whipped through my pantry, pulling out a few ingredients, and lo and behold- chocolate truffles!

1 cup dark chocolate chips (make sure they contain no milk fat/solids)
1/2 cup full fat coconut milk
1/2 tablespoon melted plant-based butter

Topping Suggestions:
Sweetened coconut flakes
Black sesame seeds + cinnamon
Brown sugar + coarse sea salt+ vanilla beans

Place the chocolate chips in a bowl, set aside. Boil the coconut milk, then remove from heat and pour over chocolate chips- allow it to sit for 1-2 minutes before stirring until it's smooth. Add in the melted butter, stir until combined. Once at room temperature, refrigerate over night (or place in freezer until hardened, 1-2 hours). Now that the ganache has chilled, prepare a baking sheet with wax paper. Using a 1/2 tablespoon scoop, roll the ganache into balls. Place back into the refrigerator for another 15 minutes to re-harden (your hands will soften them up as you're shaping them).

Once the truffles have reset in the fridge, roll them in your desired toppings. We rolled a 1/3 in sweetened coconut, another 1/3 in a black sesame seed cinnamon mix, and dusted the last 1/3 in a mixture of brown sugar, coarse sea salt, and vanilla beans. They all came out excellent!