Description
An incredible chocolate truffle using peppermint oil for a refreshing minty flavour.
Ingredients
Scale
For The Chocolate
- 1/2 cup raw cacao powder
- 1/4 cup coconut oil
- 1/4 cup cacao butter
- 1 Tbsp raw honey, or maple syrup or coconut syrup for a vegan option
- 1 tsp maca (optional)
For the Minty Middle
- 1/4 cup coconut oil
- 2 Tbsp dried coconut, ground in a coffee grinder
- 2 Tbs goji berries, ground
- 1/8 tsp matcha
- 1/8 tsp spirulina (optional)
- 3 drops peppermint essential oil
- 2 tsp honey or maple syrup, or sweeten to taste
Instructions
- Make a DIY double boiler (one large pot full of water and smaller pot inside it for melting). Over low heat, melt together the cacao powder, coconut oil, cacao butter, honey and maca. You need this only warm enough that the goods melt together.
- Using a pop-out ice cube tray or candy mold, Pour about 1/2 Tbsp of chocolate into each cup just until bottom is covered.
- Place in freezer for 5-10 minutes or until solid.
- Meanwhile, mix together your minty fresh filling.
- Remove chocolate from freezer and spoon mint mixture over first layer of chocolate. Replace to freezer to let harden – about 10 minutes.
- At this point, you may need to reheat the remaining chocolate mix, do so just until it is pourable again.
- Gently spoon chocolate into each compartment until mint mix is covered fully.
- Return to freezer to allow chocolate to set.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
Keywords: truffles, chocolate mint, chocolate mint truffles, mint chocolate truffles, chocolate truffles