Stir 1/3 cup heavy cream and 1/3 cup coconut oil in a small pot over med-low heat about 5 minutes or until it begins to bubble. Remove from heat and add 1 cup semi-sweet chocolate, 1 cup bittersweet chocolate, 2 teaspoons vanilla, and salt. Stir until the chocolate is melted and smooth, about 3 minutes.
Pour into a shallow bowl and refrigerate at least two hours, or until mixture is firm to the touch.
Prepare desired toppings and place in separate bowls. Once the chocolate is firm, use a melon baller or a small cookie scoop to create balls of chocolate about the size of a quarter. Roll each ball in your hands to round and smooth, but don't worry about trying to make them perfectly round.
Roll each truffle ball in desired coating, pressing lightly to help chunkier coatings to adhere, and arrange in an air tight container to store in the refrigerator until ready to serve.
Allow to sit at room temperature for 10 minutes before serving for a silkier texture.
If you don’t have a melon baller, you can use a regular teaspoon to scoop out bite-size amounts of chocolate and form the balls by rolling the chocolate between your palms.
If the chocolate is too hard to scoop, allow to sit at room temperature until it is soft enough to easily roll and shape.
Store chocolate truffles in the fridge for up to 3 months in an air-tight container (you don’t them tainted by odd refrigerator odors) Remove from the fridge 1 hour before serving (colder truffles take longer to melt on the tongue).
Store truffles at room temperaturefor up to 2 weeks in an air-tight container. If stored at room temperature, choose a cooler part of the room so the truffles aren’t too soft to enjoy.
Freeze prepared truffles for up to 6 months in an air-tight container, just wait to apply any coatings until closer to the time they’ll be eaten.
Specialty Diet Variations:
Gluten-Free – our recipe ingredients are naturally gluten-free, but if you are making them in a kitchen that could pose cross-contamination, be sure to wash all surfaces, mixing bowls, pans, and utensils.
Dairy-Free – substitute coconut cream for the heavy cream and Enjoy Life brand chocolate chips.
Vegan – substitute coconut cream for the heavy cream and use Enjoy Life or Lilly's Sweets brand chocolate chips.
KETO [Low-Carb] – use Lilly's Sweets brand chocolate chips. When using the dark chocolate chips, remove from heat as soon as the chocolate begins to melt and continue stirring. Mixture will not be as smooth, but will roll just fine.
Paleo – substitute coconut cream for the heavy cream and use Enjoy Life brand chocolate chips.