Elegant and nearly effortless to make, these dark chocolate truffles, tamed by peppermint and made creamy with cacao butter, are particularly deserving of your devotion, satisfying your sweet tooth and offering a feast for the eyes with each individual floral flourish.
- 1/4 cup + 2 tablespoons cacao butter (such as Navitas Organics), roughly chopped
- 3 tablespoons maple syrup
- 2 tablespoons unrefined coconut oil, melted
- 1/4 teaspoon peppermint extract
- 3/4 teaspoon vanilla extract
- 3/4 cup 100% raw cacao powder
- 1/8 teaspoon pink Himalayan or Celtic sea salt
- Dried lavender or dried rose petals
To set up a double boiler, fill a medium saucepan about one-fourth full with water and bring to a boil; then, remove the saucepan from the heat source. Rest a heat proof bowl on top of the saucepan, careful that it does not make contact with the boiled water.
Place the chopped cacao butter in the bowl, and stir with a spatula, allowing the cacao butter to quickly melt with the help of the steam from the boiled water below. Incorporate the maple syrup, coconut oil, peppermint and vanilla extract. Add the raw cacao powder and salt, stirring to fully incorporate the ingredients.
Place the bowl of chocolate mixture in the refrigerator and let it cool for about 25 minutes. Use a small cookie dough scooper to make about 18 truffles, placing each on a baking sheet lined with parchment paper.
Top each truffle with dried lavender or a dried rose petal for decoration. Return the truffles to the refrigerator until ready to enjoy!