♦ Do not shake the can of coconut milk!
♦ Turn the can upside down and open the bottom.
♦ Carefully pour off all the watery milk, so all you have left is the thick cream.
♦ Scoop out and measure the coconut cream, should be somewhere between ¾ to a 1 cup.
♦ Set aside.
♦ Measure out the same amount or slightly more chocolate chips as you have cream.
♦ -Emma uses equal amounts of coconut cream/chips. I used 1¼ cup chips for about 7/8 cup of the coconut cream. You can’t fail, more chocolate equals a bit firmer truffle.
♦ In a small mixing bowl, carefully melt chocolate chips in the microwave. Use short bursts, stirring after each one, just until chocolate is smooth. Stir in the coconut cream. If using, add the flavoring at this time as well. Stir until smooth and completely blended.
♦ Chill until firm, until a slim paring knife comes out clean when you poke it.
♦ Spoon out a rounded teaspoon full or more at a time. Form into balls and if desired, roll in cocoa, ground nuts, chopped coconut, or whatever makes you happy! Use as a filling for dipped chocolates!
♦ Makes 16 to 20 yummy truffles. Cover and store in the refrigerator.
♦ I think they keep well?! They don’t last long!