Recipe courtesy of Damaris Phillips
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Total:
2 hr 25 min
Active:
25 min
Yield:
about 25 truffles
Level:
Easy
Total:
2 hr 25 min
Active:
25 min
Yield:
about 25 truffles
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Special equipment: a heatproof bowl and silicone spatula

In a saucepan over medium heat, bring the coconut milk to a simmer, 6 to 8 minutes. While the coconut milk heats, set a heatproof bowl over the top of the saucepan and add the chocolate chips. Once the coconut milk comes to a simmer, remove from the heat, carefully pour the coconut milk over the chocolate chips and let sit for one minute. Stir with a silicone spatula until smooth and melted. Stir in the bourbon and coconut extract.

Pour the mixture into an 8-by-8-inch glass dish in an even layer. Gently tap to release any air bubbles. Cover with plastic wrap and refrigerate until cool and set up, about 2 hours.

Line a rimmed baking sheet with parchment and sprinkle with the cocoa powder. Use a 1-tablespoon scoop to portion the truffles. Place them on the prepared baking sheet and roll to coat in the cocoa powder. Refrigerate until ready to serve.

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