Try this delicious and easy recipe for Chocolate Easter Truffles using Young Living Essential oils.
Ingredients
- 170g 50% dark chocolate, finely chopped
- 1 tbsp. Coconut oil
- ⅓ cup Coconut milk
- 1 pinch Sea salt
- ½ tsp. Cloves, ground
- 1 tbsp. Organic maple syrup
- 2 drops Ginger essential oil
- 2 drops Cinnamon Bark essential oil
- 1 drop Nutmeg essential oil
- ¼ cup Unsweetened cocoa powder for rolling
Makes a dozen truffles
Prep time – 30 minutes
Place the chopped chocolate in a heat-proof bowl and set aside.
Combine the coconut oil, organic maple syrup, coconut milk and salt in a small saucepan and bring to a simmer (do not boil).
Pour the mixture over the reserved chopped chocolate. Let stand for 1-2 minutes, then stir gently until completely melted and smooth. Stir in the ground clove and Cinnamon Bark, Ginger & Nutmeg essential oils.
Refrigerate for approximately 2 hours, until mixture is just set.
With a small scoop or spoon, make 12 balls, rolling each between the palms of your hands until smooth. Place ¼ cup of cocoa powder in the bottom of a shallow plate or dish. Roll each truffle in the cocoa until coated. Refrigerate for at least 15 minutes until firm.
Remove from refrigerator and let stand at room temperature 10 minutes before serving.
Truffles can be refrigerated in an airtight container up to 2 weeks.
For more information, please visit .youngliving.com/en_AU
