Delicious homemade chocolate truffles with coconut oil or butter, whipping cream, and organic dark chocolate. Top with nuts, toasted coconut, or fruit zest.
In a small saucepan, melt the coconut oil or butter and heavy cream and bring to a strong simmer.
Pour the chocolate chips into a medium-sized bowl and pour the hot oil/cream mixture over the chocolate.
Whisk slowly to incorporate until chocolate is completely melted.
Add 2-3 drops of mint, lavender, or orange essential oil if desired. (Mint is my favorite.)
Put the bowl in the refrigerator for at least 2 hours.
When the chocolate mixture has gotten firm, remove the bowl from the refrigerator and using a spoon or melon baller, scoop out small amounts of the chocolate mixture.
Roll into 1 inch balls using your hands and then roll in the desired topping. If coating in melted chocolate, return the rolled balls to the refrigerator until well chilled before dipping.
Give to a special someone... or enjoy on your own!
Notes
Store covered in a glass container on natural parchment paper. Keep chilled in the refrigerator (if they aren't eaten on the spot!).