Directions

1. Add the dark chocolate melting wafers and coconut oil to a medium glass bowl.

2. Heat the heavy cream to a simmer on medium low heat. About 2 minutes or right before boiling.

3. Remove the heavy cream from the stove and pour directly over the wafers and coconut oil. Allow the bowl to sit for about 3 minutes.

4. Whisk the mixture until completely combined and smooth. This mixture creates a chocolate ganache.

5. Cover the ganache with plastic wrap and allow it to chill in the fridge for at least 3 hours.

6. After the ganache has chilled, combine the cocoa powder and powdered sugar in a small bowl.

7. Scoop out tablespoon sized balls from the ganache and roll in the cocoa mixture.

8. Keep truffles stored in an airtight container in the fridge for up to 5 days. Enjoy!