Fresh Mint Chocolate Truffles – Vegan

Ingredients

• 17. 6 ounces dark Belgium Chocolate, chopped 1/4 " pieces (Trader Joe's 72% Cocao bar )
• 1 cup plus 2 T. coconut milk, do not use "lite"
• 2 cups fresh mint, cleaned, dried
• ½ cup cocao nibs, I've used Navitas brand, organic
• ⅓ cup cocoa, your favorite type
• ½ teaspoon Peppermint extract*, not artificially flavored

Instructions

1. Place coconut milk and fresh mint leaves in a small pot and bring to a simmer. Turn off, let stand 20 minutes to flavor.
2. In the meantime: Chop chocolate into small 1/4 inch pieces. (Needs to be small for the coconut milk to melt it.) Add to a large bowl.
3. Reheat the coconut milk until it just bubbles. Place a sieve over the chocolate bowl and quickly pour in the coconut milk, pressing hard on the mint leaves to extract all of it's flavor. Remove sieve, stir will with a wire whisk until all the chocolate has melted, and it is very creamy. Add peppermint extract - stir up with a rubber spatula - will be very creamy and thick.
4. Cover with plastic wrap and refrigerate until firm, but not solid, about 45 minutes.
5. Remove to your countertop. Place cocoa nibs on a small plate, and cocoa powder in a small bowl.
6. Scoop out a round of truffle dough with a 1" cookie scoop or small spoon. Roll in the palms of your hand until round. Drop into the plate of cocoa nibs, roll to adhere about 10 - 12 pieces into the truffle ball - not totally coated. Drop into the cocoa powder, shake the bowl until covered.
7. Add the truffles one by one when they are done to a wax papered sheet - or to into a container you will be storing them in. Continue with all ingredients - I made 55 truffles.
8. *Frontier peppermint extract: sunflower oil and peppermint oil

This recipe may not be reproduced with out the consent of its author, Karen Sheer.