Healthy Copycat Ferrero Rocher Truffles

Truffles are the perfect treat for any occasion, whether that be making them for the family or some friends, bringing to a dinner party, or giving as gifts. The great thing about truffles is they look extremely decadent even though they are actually very simple to make. Not to mention they are absolutely delicious! These copycat Ferrero Rocher truffles are wonderfully rich and have a surprise hazelnut center. This is recipe is sure to be a winner for dark chocolate lovers (me!), but you can also sub a different kind of chocolate for those who prefer milk or white chocolate. With just four ingredients and a little bit of time you are sure to have a topnotch dessert that everyone will love. Ingredients:

• 3/4 cup dark chocolate

• 1 tbsp coconut cream

• somewhere between 1/4 cup and 1/2 cup hazelnuts- you will need to leave about 10-14 whole for the centers and finely chop the remainder

• 1/4 tsp coconut oil

Method:

1. Over a double boiler on medium low heat combine 1/2 cup of the chocolate with the coconut milk until thick and creamy. Place the bowl in the fridge to set up for about 30-45 minutes.

2. Take this time to toast up your hazelnuts. In a small pan on medium high heat (do not add oil!!) toast the 10-14 whole hazelnuts until fragrant. Or you can roast them in the oven at 350F for about 10 minutes. Set those aside and allow to cool to room temp.

3. Take your chocolate out of the fridge and spoon out about a teaspoon for each truffle (the chocolate may be slightly hard but it will warm up quickly working with your hands). Flatten the chocolate out a bit in the palm of your hand and place a whole hazelnut in the middle. Fold in the sides of the chocolate over the hazelnut to cover it. I find that if I use a 1/2 tsp measure and scoop out 1/2 tsp, place the hazelnut down, and then cover with the remaining 1/2 tsp it's much easier to shape. Between your palms roll the chocolate to form a ball. Place the balls on a plate or board lined with wax paper. Repeat until all the chocolate has been used up. Put the board back in the fridge while you work on the crunchy coating.

4. Melt the remaining 1/4 chocolate with the coconut oil and add in the very finely chopped hazelnuts. Take the balls out of the fridge and coat each one to form a crunchy chocolate shell. Place back on wax paper and into fridge until the shells are hardened. Enjoy :)

*you can keep this in the fridge for up to a week