Ingredients
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1.5 cups Brand Dark Chocolate Morsels
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1/2 cup Coconut Milkfull fat
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1 cup Dried Strawberriesground
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1/4 cup Cocoa Powder
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Directions
Steps
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1
Done
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Put parchment paper in a glass pan and set it aside. In a heatproof glass dish, pour your dark chocolate. |
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2
Done
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In a sauce pan, heat the coconut milk over medium heat. Bring to a low boil, then whisk in 1 tablespoon of strawberry powder. Boil for 2 minutes to allow the strawberries to fully integrate with the milk. |
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3
Done
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Remove the mixture from the heat and pour it over the chocolate chips. With a rubber spatula, stir until the coconut mixture melts all of the chocolate and combines to make a ganache. Pour the ganache into the parchment-lined dish and use your rubber spatula to smooth up the top. Use saran wrap to cover loosely. Refrigerate for at least 2 hours, or up to overnight. |
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4
Done
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Remove from the dish and place on a stable working surface once completely cold. Remove the parchment paper from the bottom of the pan and set aside for 5 minutes. Then cut the ganache into heart shapes using a mini heart cookie cutter. Using the remaining strawberry powder or cocoa powder, roll each heart-shaped truffle. Place each truffle back on a parchment lined sheet and chill until ready to serve. |
