“I created these truffles to raise your vibe and bring forth creativity stirrings inside.” – Katrina
Ingredients:
- 9 oz dark chocolate
- 5 oz coconut milk, full fat or organic cream
- 30 drops (1 dropper) damiana extract
- 1/2 tsp orange flower water
- 3/4 cup your favorite powders (we use cocoa powder, chopped nuts, rose bud tea petals pulverized, guajillo chili powder, poppy seeds and fresh organic rose petals)
Directions:
- Break up chocolate into small pieces and place into a non-reactive metal or glass bowl
- Bring coconut milk or cream to a boil in a pan
- Next, pour warmed coconut milk or cream over chocolate. Cover with a lid and let sit for four minutes
- Using a whisk vigorously blend in a figure eight motion. After a couple minutes, add the damiana extract and orange blossom flower water and blend again
- Cover and refrigerate for 6 hours or until completely set
- Remove ganache from fridge and use a teaspoon or small ice cream scoop to roll and shape into balls. Roll in your hands quickly (as it will melt from the heat of your hands) and place onto a baking sheet lined with parchment paper. Chill overnight in refrigerator
- Roll in powders: Roll your ganache balls into your powder(s) until they are fully covered
- Place your truffles onto your favorite serving dish and enjoy. If you choose not to enjoy your truffles right away, keep them covered and stored in the refrigerator for up to 4 days
Notes:
Cacao is rich in anandamide and phenylethylamine, which help boost serotonin (the feel-good hormone).
“My 8 year old son and I made truffle burritos with organic, edible rose petals and these fun painted toothpicks.” – Katrina
