RUE’s Co-Principal Danny Seo is also a bestselling cookbook author and magazine editor! He shares one of his favorite dishes from the Naturally, Danny Seo magazine archives.
Dark chocolate is a proven source of antioxidants, so a bite or two per day can help improve your health. Even with its benefits, though, these rich chocolate truffles should be consumed in moderation. Don’t worry; they’re so rich and satisfying that one or two will be plenty to satiate even the most die-hard chocoholic.
Dark Chocolate Truffles with Black Lava Rock Salt
MAKES 4 to 6 SERVINGS
GATHER
FOR TRUFFLE BATTER:
½ cup full-fat coconut milk
1 tablespoon coconut oil
½ teaspoon vanilla extract
Pinch sea salt
8 ounces bittersweet chocolate chips
FOR TRUFFLE TOPPING:
12 ounces bittersweet chocolate chips
2 tablespoons black lava salt
MAKE IT
To make truffle batter:
- To a small saucepan, add the coconut milk, coconut oil, vanilla extract, and salt; bring to a simmer.
- Add the chocolate chips to a medium bowl and pour over hot coconut mixture. Stir until the chocolate has completely melted.
- Refrigerate mixture for 30 minutes, or until firm to the touch.
- Use a tablespoon measuring spoon to scoop and portion batter. Gently roll each piece of batter between hands to form sphere.
To make truffle topping:
- Bring a small saucepan filled with 1 cup of water to a simmer. Place a heatproof bowl over the pot and melt half of the 12 ounces of chocolate chips.
- Remove bowl with melted chocolate from heat and add in remaining unmelted chocolate, to “temper” the mixture.
- Stir the chocolate mixture until all the chocolate is melted.
- Dip each piece of rolled truffle batter into the chocolate using a metal spoon to help drape the batter with a layer of chocolate. Place coated truffle on a parchment-lined tray and sprinkle the top of the truffle with a small amount of black lava salt.
- Repeat with remaining batter; keep refrigerated until ready to serve.
