Chia Chocolate Truffles

Makes 30

  • ½ cup coconut milk
  • 10 oz of your favorite quality dark chocolate
  • 2 tsp vanilla
  • ¼ cup Chia seeds, toasted
  • 12 oz dark chocolate for dipping, tempered
  • ½ cup Chia seeds, toasted
  • Edible flowers to sprinkle on for garnish (optional)
  • i n st r u c t i o n s »

In a small saucepan, bring the coconut milk to a simmer. Add the chocolate and vanilla. Stir until completely melted and smooth.

Add the ¼ cup of toasted Chia and mix until evenly distributed.

Remove from heat and pour into a shallow bowl. Cool, cover, and refrigerate the mixture until firm, at least 2 hours.

 Using a small cookie scoop or melon baller, roll the mixture into 1-inch balls.

Freeze for at least 2 hours.

 Temper dark chocolate (see instructions to the right). Dip balls in the chocolate and immediately sprinkle with the remaining 1/2 cup toasted Chia. Chill until firm. Serve at room temperature.

To toast chia seeds » Toast on a skillet at medium high heat or in the oven at 325 degrees for a few minutes until fragrant.

To temper dark chocolate » Melt two thirds of the chocolate in a double boiler until it reaches 115 degrees. Remove from heat and add remaining chocolate. Stir until chocolate reaches below 84 degrees. Place chocolate over double boiler again, careful to reheat only to 88 degrees, not over 91 degrees or you will have to repeat the process. Maintain chocolate at 85-88 degrees while in use.