Truffles

I can't remember the last time I had a truffle, nevermind a vegan one. I used full-fat coconut milk in place of heavy cream and they turned out super well. Definitely eat them up quickly though, as if that would be a problem, because the texture is the best immediately.

4 oz. baking chocolate, chopped
4 oz. vegan chocolate chips
1/2 cup coconut milk
1 Tsp. vanilla extract
1/2 Tsp. almond extract
1/2 Tsp. almond or hazelnut extract
Decorative items such as nuts, coconut, cocoa powder, powdered sugar

Bring your coconut milk and extracts to a near-boil, then pour into a bowl with the baking chocolate and chocolate chips. Stir until melted, and voila! Ganache.

Let cool then chill for two hours.

Once solid, roll the mixture out into teaspoon-sized balls onto a parchment lined cookie sheet... quickly, because the chocolate will start to melt. Chill overnight.

Now for the fun part! Roll your truffles around in whatever suits your fancy... I did sifted cocoa, powdered sugar, coconut, and chopped walnuts. Serve immediately or continue chilling.