Make your own fair trade and organic chocolate truffles – they are so delicious and easy to make, your taste buds will ask for more!
- Empty a bag of Camino Semi-sweet chocolate chips in a heat resistant glass bowl. In a saucepan, heat the whipping cream – or the coconut milk – over medium heat until it reaches boiling point. Pour the cream over the chocolate chips and mix with a wooden spoon. To obtain a uniform texture, place the bowl on a low heat and stir until chocolate is completely melted and smooth.
- Add vanilla extract and let the mixture (ganache) cool at room temperature. Refrigerate for 1.5 to 2 hours. Texture should be firm.
- Using a small ice cream scoop or two tea spoons, form 20 balls of ganache (they don’t have to be perfectly round at that stage) and place them on a cookie sheet lined with wax paper. Refrigerate for 1 hour.
- Using a double boiler, melt Camino Bittersweet chocolate chips with the margarine. On low heat keep stirring until a smooth chocolate texture is reached. Remove the cookie sheet from the fridge. With your fingers gently adjust the ganache balls to make them rounder if necessary.
- Dip the ganache balls into the melted chocolate to coat them and place them back onto the cookie sheet. If the melted chocolate becomes harder, return the bowl to the double boiler and stir until texture is soft again. If you would like to add toppings onto your truffles, do it while the chocolate coating is still warm so the toppings can stick to the chocolate. See our topping suggestions below.
- Refrigerate truffles for another 20 to 30 min. Truffles are best served cold.
Depending on your food allergies, intolerances and your tastes, you can be as creative as you want to make your own perfect truffles. Camino suggests the following toppings: cocoa powder, shredded coconut, cinnamon, chili powder, nuts (whole or crumbs), pistachio & sea salt, or simply sea salt.