Homemade Matcha Coated Dark Chocolate Truffles

Place a bowl over the pot (this is called a double boiler or water bath) and add in your chocolate. Stir often with whisk to avoid burning.

In a separate pot warm up your coconut milk but do not bring it to a boil.

Once warm transfer coconut milk to your chocolate and stir till combined.

Now let the mixture sit, without stirring for two minutes.

Now add your vanilla, salt and cacao. Stir till smooth.

Set mixture, uncovered in the fridge for 2-4 hours.

Using a melon baller begin scooping out for truffles. Roll into balls and coat with Matcha, seeds or nuts! Place onto baking sheet covered with parchment. Repeat steps till you have no more chocolate mixture left.

Enjoy immediately or store in the fridge in a tight seal container!

Note: if you eat them out of the fridge then bring them to room temp for around 10 minutes first!