CHOCOLAT TRUFFLES

Line a dish or container with non-stick paper for piping the truffles on top.
Heat the chocolate in small chunks, in a bain-marie, or in a microwavable container (in 50-second pulses, until melted).
Heat the cream to 40 °C / 50 °C.
If the SUBLIM “L’Exotique” organic virgin coconut oil is solid, then warm until liquid.
Use a spatula with a soft tip to smooth the chocolate for a few seconds, add 1/3 of the coconut cream, and mix together well: at first, it will appear a little grainy before it becomes smooth; once the mixture is shiny and malleable, add the second third of cream, mix together well, then add the final third of cream, and mix well one last time with the spatula.
Incorporate the SUBLIM “L’Exotique” organic virgin coconut oil in 3 goes, emulsifying well each time.
Leave the mixture to cool, either at room temperature or in the refrigerator.
Once it is a little thicker, place this ganache into a piping bag, and pipe out spheres onto the non-stick paper. Otherwise, pour the ganache into a small container.
Leave to set in the refrigerator (we call this crystallising for chocolate), at least overnight and even
several days in advance, provided it is stored in an airtight container to keep out any other refrigerator smells.
Once the chocolate has set, shape each ball between the palms of your hands and then coat with cocoa powder, crushed toasted hazelnut, coconut, etc.
Refrigerate until ready to serve.

Tips: Add whichever flavour you fancy: coffee, vanilla, spices, etc. (Infuse these in the cream)
If you want to have rectangular or square truffles, pour the ganache into a suitable dish and leave to set before cutting into the desired shape! You can also shape them into spheres, by simply rolling them into balls between the palms of your hands.

Recommendation: prepare the truffles in advance – you can even freeze them – and they will taste even better!