Chocolate Truffles Rolled in Cocoa Powder


  • Medium Saucepan
  • Medium Mixing Bowl x 2
  • Small Sheet Pan
  • Plastic Wrap
  • Metal Spoon or Truffle Scoop
  • Whisk
  • Large Baking Dish
  • Rubber Spatula
  • Parchment-lined Sheet Pan

Cooking Time

30 minutes
Makes 12 Servings



  1. In a large saucepan over medium heat, bring the coconut milk to a simmer, stirring occasionally to prevent sorching.
  2. Place the dark chocolate in a bowl, with 2 T. of corn syrup.
  3. Ladle 1 cup of the summering coconut milk to the dark chocolate mixture and whisk to combine.
  4. Repeat until the liquid has fully combined to the chocolate.
  5. Using a rubber spatula, scrape each mixture into a baking dish.
  6. Freeze for 15 minutes.
  7. Meanwhile, put the cocoa powder in a small bowl.
  8. Once set, remove from the freezer and scoop out small truffles into the bowl filled with cocoa powder.
  9. Roll the truffles and set on a parchment-lined sheet tray.
  10. Enjoy!
  11. To save your truffles, refrigerate for up to a week or freeze for up to a month in an airtight container. You can also toss them in sprinkles or cocoa nibs for added flavor and texture.