Chocolate Turmeric Truffles
For the truffle filling:
- 8 ounces (about 1 1/4 cups) dark chocolate, finely chopped (70% cocoa or higher for a rich flavor)
- 1/2 cup full-fat coconut milk
- 1 tablespoon coconut oil
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- A pinch of black pepper (to enhance turmeric absorption)
- 2 tablespoons maple syrup or honey (adjust to taste)
- 1 teaspoon vanilla extract
- Unsweetened cocoa powder, shredded coconut, crushed nuts, or melted dark chocolate (for dipping and coating)
In a heatproof bowl, place the finely chopped dark chocolate.
In a small saucepan, heat the coconut milk and coconut oil over low heat until it's steaming but not boiling.
Pour the hot coconut milk mixture over the chopped chocolate. Let it sit for a minute to melt the chocolate.
Stir the chocolate and coconut milk mixture until it's smooth and well combined.
Add ground turmeric, ground cinnamon, ground ginger, a pinch of black pepper, maple syrup (or honey), and vanilla extract to the chocolate mixture. Stir until all the ingredients are thoroughly incorporated.
Place the mixture in the refrigerator for about 2 hours or until it firms up enough to handle.
Once the mixture has set, use a spoon or a small cookie scoop to scoop out small portions and roll them into truffle-sized balls. Place them on a baking sheet lined with parchment paper.
Roll each truffle in cocoa powder, shredded coconut, crushed nuts, or dip them in melted dark chocolate for coating. You can get creative with your coatings.
Return the coated truffles to the refrigerator for about 15-20 minutes to set.
After the truffles have set, transfer them to an airtight container and store in the refrigerator until ready to serve.
Enjoy your homemade chocolate turmeric truffles with their unique blend of flavors. The turmeric adds a subtle warmth and earthiness to the rich chocolate, making them a delightful treat.