You only need 5 simple ingredients to make these Dairy-Free Dark Chocolate Peppermint Truffles! The smooth and silky filling is rolled into balls and dipped in a thick layer of chocolate. They're the perfect treat for any chocolate lover and guaranteed to be a holiday hit!
Start by adding the chocolate chips, coconut milk, peppermint extract, and salt into a sauce pan.
Stir with a whisk on low heat until it becomes a smooth and creamy texture. Transfer the mixture to a small mixing bowl.
Fold the coconut flour into the chocolate mixture. (Use a whisk to break up the flour clumps.) Cover the bowl with plastic wrap and chill for at least 1 hour.
Once the truffle mixture has cooled, roll into 15 small balls. Place on a plate or parchment paper lined baking sheet. Place in the refrigerator while you prepare the chocolate.
Chocolate Layer
In a small bowl melt the chocolate chips, coconut oil, and peppermint extract. Microwave in 20 second intervals. (Stirring in between.) It should be smooth and creamy!
Dip each ball with two forks into the chocolate, and allow the excess chocolate to drip off. Place on a parchment paper lined baking sheet. Repeat until all of the balls are evenly coated.
Place the balls in the refrigerator for about 30 minutes to set. Enjoy!
Notes
Helpful Tips
Heat the chocolate at a very low temperature so it doesn't burn. Stir continuously.
Use a whisk to stir the chocolate! It works much better than a spoon.
I love addingflaky sea salt on top, but it's totally optional.
Let the dough chill for at least 1 hour or it will be hard to roll out. (Either way it's a little messy!)
Use a cookie scoop to create the perfect size balls.
For dipping, I always use two forks so the excess chocolate can drip off. If you don't let it drip each truffle with have a flat ring of chocolate at the bottom.