Ingredients
8 oz dark chocolate (70 percent cocoa), chopped
1/4 cup coconut oil
1 teaspoon pure vanilla extract
Pinch sea salt
1/4 cup cocoa powder, for rolling
Assorted toppings: cocoa powder (for an ombre effect, use a few different brands), finely chopped nuts (pistachios, Marcona almonds, hazelnuts), and toasted unsweetened shredded coconut
Preparation
Heat chocolate, oil, and 3 tablespoons water in a double boiler, stirring, until just melted. Remove from heat and stir in vanilla and sea salt.
Transfer to an 8-inch baking dish and refrigerate until mixture is set but still pliable, about 2 hours.
Using a 1-inch scoop or melon baller, scoop out chocolate mixture and transfer to a parchment-lined baking sheet. Coat hands in cocoa and roll chocolate into balls. Refrigerate on parchment-lined baking sheet 10 minutes.
