Recipe makes about 30 truffles
4 oz. dairy free dark chocolate
¼ cup rice milk
Optional: 1 teaspoon additional flavoring, like espresso powder or vanilla extract
For coatings: cocoa powder, colored sugar, sprinkles
1. Melt chocolate, rice milk and any optional flavoring in a double boiler (that’s a heat-proof bowl set inside a saucepan containing boiling water). Stir until all ingredients are combined and smooth.
2. Remove bowl from double boiler, cover and refrigerate until firm.
3. Use a teaspoon to roll chocolate mixture into small, evenly sized balls.
4. Roll in desired coatings. For Valentine’s Day, we love heart-shaped sprinkles, pink and red colored sugar and classic cocoa powder.
Place your truffles in a large Tupperware box lined with festive cellophane, secure the lid and top with a note detailing the ingredients—just in case! Refrigerate when you’re now chowing down.