Ingredients:

  • 8 oz dark chocolate (70% cacao), finely chopped
  • 1/2 cup full-fat coconut milk (canned)
  • 1 tbsp pure peppermint extract
  • 1 tsp vanilla extract
  • 1 pinch sea salt
  • 1/4 cup crushed peppermint candy canes
  • 2 tbsp unsweetened cocoa powder

Instructions:

  1. Combine the chopped dark chocolate and coconut milk in a double boiler.
  2. Stir slowly over low heat until the mixture is mahogany-colored and glossy.
  3. Whisk in the peppermint extract, vanilla, and salt until the mixture is fully unified.
  4. Pour the liquid chocolate into a shallow container or onto a parchment-lined tray.
  5. Place the mixture in the refrigerator for 1 to 2 hours until firm to the touch but still slightly pliable.
  6. Using a small scoop, portion out the chocolate and roll between your palms to create smooth spheres.
  7. Roll each truffle in the cocoa powder, then press the top into the crushed peppermint candies.