Chocolate Truffles-- For Every Blood Type
Ingredients
8 oz 100% dark chocolate
¼ cup butter or ghee*
⅔ cup agave nectar
½ cup almond milk**
⅛ teaspoon large grain sea salt
3 tablespoons cocoa powder
*O & B use butter.
A & AB use ghee.
**O non-secretors substitute almond milk with rice milk
Directions
Shave chocolate and place in a medium bowl.
Warm agave nectar, ghee, milk and salt in a saucepan. Once warm, pour the mixture over chocolate, whisking continuously until mixture becomes smooth.
Let the mixture come to room temperature, then cover tightly and refrigerate until chocolate is firm, about 2-3 hours.
Use a tablespoon or melon baller and scoop out truffles, roll into balls, slightly smaller than a golf ball, and gently roll around in cocoa powder.
Refrigerate until serving.Store in an airtight container in the refrigerator for up to a week.