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Ingredients:

Dark Chocolate Pink Salt Truffles

• 3 tablespoons raw cacao butter, chopped
• 1/4 cup raw honey
• 2 tablespoons coconut oil
• 2 tablespoons coconut butter (I love the little pouches from Artisana)
• 3/4 cup raw cacao powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt
• 1 teaspoon pink sea salt crystals (for sprinkling on top)

Chocolate Shell

• 1/2 cup raw cacao butter
• 
1/4 cup raw cacao powder
• 2 tablespoons honey, liquified

Cappuccino Truffles

• 3 tablespoons raw cacao butter, chopped
• 1/4 cup raw honey
• 2 tablespoons coconut oil
• 2 tablespoons coconut butter
• 3/4 cup raw cacao powder + 1/4 cup for outer coating
• 1 tablespoon instant espresso powder
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon sea salt

*Follow instructions below, but add the espresso powder to the heated cacao butter and stir until it dissolves.

Instructions:

1. Fill a small sauce pan with a few inches of water, and bring it to a boil over high heat. Place the cacao butter in a heat proof bowl, and place it directly over the boiling water, but not touching it.
2. Stir for 1-2 minutes until it has started to melt, but there are still some solid pieces. Remove the bowl from the heat, then whisk in the coconut oil and honey. *If making the espresso truffles, stir in 1 tablespoon of instant espresso powder into the hot mixture until it dissolves.
3. Pour the mixture into the bowl of a food processor, then add the cacao powder, coconut butter, vanilla, and salt.
4. Process for a minute or so until your mixture is smooth and thick. Spoon the chocolate into a bowl, and refrigerate for 45 minutes.
5. After it has chilled, use a spoon to scoop out balls about the size of a tablespoon from the bowl.
6. Roll them between your palms to form smooth balls. Place them on a parchment lined tray then place the tray back in the refrigerator for 10-15 minutes.

Chocolate Coating

1. Place the cacao butter in a heatproof bowl set over a small pot of boiling water. Whisk for 1-2 minutes until the butter has started to melt but there are still a few small solid pieces.
2. Remove from heat, add the honey and cacao powder, then whisk vigorously to combine and make a smooth, thin syrup. If it’s too thick, you can return to the heat for 30 seconds.
3. Remove half of the balls from the refrigerator, then working one by one, drop them in the coating and roll them around until fully covered. Poke a toothpick into the top to pull them out of the bowl, and twist it around slightly to let the excess chocolate drip off.
4. Use another toothpick to help release the truffle back onto the parchment lined tray, then sprinkle with coarse sea salt crystals and let harden at room temperature.
5. Pull the other half of the balls out of the fridge and repeat the coating process above.

Tips:

– If you want to make a Vegan version of these truffles, you can likely use maple syrup as an even sub. I would not use a powdered sugar substitute such as stevia in this as the honey is used to help hold it all together.

– If the chocolate coating gets too thick after rolling the first batch, just return it to the double boiler for 30 seconds or so until it thins out again.

– The coating hardens better if the truffles are cold when dipped.

– Don’t place the truffles into the refrigerator right after you dip them or they will produce condensation on the outside. Let them harden at room temperature first and once they are completely cooled you can place them in the fridge for storage.

– If you want to create the cute drizzle that you see in the photos, let the truffles harden first, then drizzle with extra coating or pipe with a piping bag. You may need to let your bowl of coating sit at room temperature for 5-10 minutes in order for it to harden up enough to be able to hold it’s shape once piped.

– Once they have cooled to room temperature, you can store them in an airtight container in the refrigerator for 2 weeks or in a cool dry place for 1 week.