I’ll use any excuses to eat chocolate and since St. Patrick’s Day is near I thought I should make a chocolatey dessert for the holiday. Everyone knows that St. Patrick loved his dark chocolate truffles. Duh!
I found some heart shape silicone molds at Target on clearance after Valentine’s Day and needed an excuse to use them, hence chocolate clovers.
- 5 oz. Dark Chocolate Chips
- 1.5 Tbs. Unsalted Butter or Coconut Oil
- 1/4 cup Coconut Milk
- In a double boiler melt the butter and chocolate chips.
- Remove from heat once the chocolate is melted
- In a saucepan bring coconut milk to a simmer
- Slow fold the coconut milk into the chocolate mixture
- Spoon chocolate mix into heart shaped molds
- Place molds in the refrigerator for at least 1 hour
- Arrange 3 or 4 hearts to form a clover (Use a little chocolate syrup and a toothpick to draw a stem)
Really this chocolate truffle recipe can be use for any occasion, instead of pouring the chocolate into molds pour the entire mixture into a bowl and refrigerate for 1 hour. After the chocolate is firm use a spoon (or melon-baller) to form small balls. Place the balls on a parchment lined cookie sheet and refrigerator for 10 more minutes until firm.
You can top your truffles with crushed nuts (pistachios would be a fun greenish topping for St. Patrick’s Day), cocoa powder, coconut, etc…
The heart molds make it a little less messy and a little more cute.