Chocolate truffles

• 5 tbsp infused coconut oil

  Set your infusion strength above and this splits into infused and plain coconut oil to hit whatever dose you want.

• 12 ozbittersweet chocolate — chopped fine
• ¾ cupheavy cream
• 1 tspvanilla extract
• ¼ tspfine salt
• ½ cupcocoa powder — for rolling

Method

1. 01

   Chop the chocolate fine and put it in a dry bowl. Uneven chunks melt unevenly and leave you stirring a grainy ganache long after it should have come together.

2. 02

   Heat the cream until it steams and small bubbles show around the edge. Do not let it boil.

3. 03

   Pour the cream over the chocolate, wait a full minute without touching it, then stir in small circles from the center outward until it pulls into a dark, glossy paste.

   2 min

4. 04

   Stir in the melted infused coconut oil, the vanilla and the salt while the ganache is still warm but no longer hot. Keep the bowl and every spoon bone dry: the cream works because there is enough of it to form an emulsion, but a few drops of water off a wet spoon will turn melted chocolate grainy and there is no undoing it.

5. 05

   Cover and chill until firm enough to scoop, about two hours.

   120 min

6. 06

   Scoop 36 portions with a leveled teaspoon measure, or weigh them. A truffle rolled half again as large carries half again the dose, and rolled by eye they drift larger as the bowl warms.

7. 07

   Roll each between cool palms, then turn it in cocoa powder until fully coated. Rinse and dry your hands whenever they get sticky — warm ganache smears rather than rolls.

8. 08

   Keep them in a marked box in the refrigerator. A tray of cocoa-dusted truffles reads as a gift, not as something dosed, and nobody asks before taking two.