Ingredients
- 1-3.5 oz. bars of 85-88% dark chocolate
- 1/2 cup of coconut milk
- 1/2 cup of xylitol
- 1/2 cup of cocoa powdered
- pinch of salt
- 1 teaspoon of vanilla
- juice of an orange
For Candied Orange Peel & Ginger
- peel of the orange used for juice
- peeled ginger root
- 1 cup of xylitol
Instructions
- melt the chocolate in a double boiler
- once melted, add coconut milk, vanilla, pinch of salt & orange juice
- place in refrigerator to cool until slightly firm
- roll into small balls with your hands & roll in cocoa powder
For Candied Orange Peel & Ginger
- dice the peel & ginger or use small cookie cutters to make shapes, such as hearts
- boil the peel in 2 cups of water until tender
- add 1 cup of xylitol until water turns into a syrup
- remove peel & ginger from pan & dredge in xylitol crystals
- once completely dry, garnish the truffles with the candied peel & ginger
