WHAT YOU NEED
- ⅓ cup Miyoko's Creamery Unsalted Butter, cubed
- ⅓ cup canned coconut milk
- 1 (10-ounce) bag dark chocolate chips (approximately 1¾ cups)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons raspberry jam
- 2 cups freeze-dried raspberries
WHAT YOU DO
- Into a double boiler over simmering water, add butter, coconut milk, and chocolate. Stir constantly with a spatula until smooth and melted. Remove top bowl from heat.
- To the chocolate mixture, add salt, vanilla, and raspberry jam. Stir until smooth. Pour mixture into a small bowl, cover, and refrigerate 3 hours, or until firm enough to shape.
- Using a 1 tablespoon cookie dough scoop, scoop 18 balls. Use your hands to roll into perfect balls.
- Crush freeze-dried raspberries through a fine-mesh sieve, and sprinkle powder over truffles. Roll truffles in excess powder. Store at room temperature.
