INGREDIENTS

• 8 oz. bittersweet chocolate, finely chopped
• 2 tbs. water
• 1/4 cup LXMI Pure Nilotica Melt, warmed to soften
• 1/2 teaspoon of Almond Extract
• Pinch of sea salt
• 1/4 cup raw, sifted cocoa powder (and/or toasted shredded coconut), for rolling

METHOD

• Over medium stove-top heat, melt chocolate with Pure Nilotica Melt and the water. Stir in almond extract and sea salt.
• Transfer to an 8-inch square baking dish, and refrigerate until mixture is set but still pliable, about 2 hours.
• Scoop balls with a melon ball roller, transferring each one to a parchment topped baking sheet.
• Coat your hands in cocoa, and roll balls to make smooth.
• Truffles can keep for up to 2 weeks, refrigerated; let stand at room temperature for 30 minutes before second coating.
• When you're ready to serve, roll the balls in more cocoa or pat with toasted coconut.