Vegan dark chocolate red wine truffles are the perfect happy hour treat!
- Place the chopped dark chocolate in a small heatproof bowl and set aside. Make sure the chocolate is chopped, or it won’t melt properly!
- Heat the full fat coconut milk in a saucepan over medium heat. When the coconut milk starts boiling, remove it from the heat and pour over the dark chocolate. Add the red wine and let sit for a minute or two, to allow the chocolate to start to melt. Whisk the mixture until completely smooth and then cover with plastic wrap. Refrigerate the chocolate mixture for at least 2 hours, or until firm.
- Line a cookie sheet with parchment or wax paper and set aside. After the chocolate has been refrigerated, remove the bowl from the refrigerator and scoop the truffles out into small balls with a spoon or melon baller onto the lined cookie sheet. I think the melon baller is easier, so use one if you have it! Roll the scooped out truffles into the reserved cocoa powder and then freeze for another 30 minutes to an hour, to ensure they are firm before serving.