These decadent homemade truffles have a smooth ganache center covered in a harder chocolate shell and topped with a sprinkle of Himalayan pink sea salt. Oh la la!

I love that they can also be made vegan with good quality vegan chocolate chips.

Makes about 20 Truffles
Takes about 45 min hands-on - more time needed to chill

Ingredients

For the Chocolate Genache:

• 1 3/4 cups Chocolate Chips or Vegan Chocolate Chips
• 1 cup Coconut Cream (not the same as Coconut Milk)
• 1/4 cup Cocoa Powder, unsweetened for rolling

For the Chocolate Coating:

• 1 3/4 cups Chocolate Chips or Vegan Chocolate Chips
• 1 tsp Coconut Oil

For the topping:

• Himalayan Pink Sea Salt

Instructions

1. Pour the coconut cream into a medium size bowl and microwave until hot (30 seconds).
2. Pour the chocolate chips over the coconut cream and stir. Let it sit for a minute to melt the chocolate then stir again to make a chocolate sauce.
3. Place in the fridge to set. This may take 2-3 hours. You will know when it is set when you stick a knife into it and it feels solid all the way down.
4. When set, use a spoon to scoop out even amounts of ganache and drop it into the coco powder, then use your hands to roll it into a ball. The coco powder will stop it from sticking to your hands. Place the balls onto a parchment lined baking tray.
5. When all the balls are rolled, place the tray into the freezer to harden (30 min-1hr).
6. To prepare the coating, microwave the chocolate chips and coconut oil together in 30 second intervals until smooth and melted. 
7. Drop the hardened chocolate balls into the melted chocolate and roll to cover with chocolate. Using a fork, scoop up the ball and tap the fork along the edge of the bowl a few times to help smooth the chocolate over the ball, then place on the parchment paper and sprinkle with the sea salt.
8. Return to the fridge for the chocolate to set and enjoy!