DARK CHOCOLATE TRUFFLES

Active Time : 30 Minutes

Total Time : 2 Hour 30 Minutes

Serves : 25

INGREDIENTS

4 cups semi-sweet chocolate chips (dairy-free)
2 cups Silk® Dairy-Free Heavy Whipping Cream Alternative
1 cup sweet cacao nibs , for coating
1 cup rainbow sprinkles , for coating
1 dairy-free cup mini chocolate chips , for coating
1 cup toasted shredded coconut , for coating
1 cup chopped hazelnuts , for coating
1 cup sweet cocoa powder ,for coating

DIRECTIONS

In a pot, heat Silk Heavy Whipping Cream Alternative until small bubbles appear on edges. Do not boil the cream.

Place semi-sweet chocolate chips in a large mixing bowl. Pour hot cream over chocolate and whisk until chocolate has completely melted. Pour into an 8x8 baking pan. Refrigerate until firm (about 2 hours). Use a 1/2-ounce scoop to form ganache balls. Set aside.

Pour truffle coatings into shallow bowls. Dip and roll ganache balls in coatings until fully covered. Keep truffles chilled in refrigerator until ready to serve.

Note: Truffles can be frozen for up to a month.

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