| Phase One |

1. Put 1 inch of water in a pot (or bottom half of a double boiler) and place over low-medium heat on the stove.
2. Measure out 8 ounces of your chocolate. If you’re using a bar of chocolate, chop into smaller pieces.
3. Place chopped chocolate in a metal mixing bowl that fits easily on the top of the pot.
4. While the chocolate melts, put your sugar in a shallow pan, and drizzle the 2 tbsp of water on the sugar. Try to cover as much of the sugar as possible. It helps the sugar caramelize more evenly.
5. Heat the sugar over medium heat. Avoid, as much as possible, stirring the sugar/caramel. Instead, keep the pan in contact with the burner, and occasionally swirl the contents around slowly until it turns a lovely shade of caramel, about 10-15 mins. The sugar will crystalize and form a crust on top toward the beginning of the caramelization process. This is normal. I promise that if you continue to swirl your caramel, the crystals will dissolve as well.
6. Since you don’t need to swirl the caramel the ENTIRE time, make sure you’re also stirring the chocolate as it melts. You also want to mix the vanilla, coconut oil, coconut milk, and a pinch of salt in a small mixing bowl.
7. When the chocolate finishes melting, set it aside.
8. When the caramel turns a lovely shade of slightly-dark honey, remove the pan from the heat, and add your coconut milk mixture. Be careful you don’t get splattered as the caramel initially hisses and pops at you.
9. Using a spatula, stir the coconut mixture into the caramel until uniform.
10. Once uniform, add the caramel to the melted chocolate, using the spatula to ensure this mixture is uniform as well.
11. Cover bowl and set in fridge for at least 4 hours, but preferably over night.
12. Phew! The hard part is done!

| Phase Two |

1. Line a baking sheet or dinner plate with wax paper. Make sure whatever dish you use can fit in your fridge.
2. Scoop the truffes using a small ice cream scoop, or a sturdy tablespoon to scoop your truffes onto the baking sheet/plate. You may need to use a second smaller spoon to get the filling out of the scoop/spoon. Either way, avoid touching the truffes as much as possible. That gets messy.
3. Place the plate/baking sheet back in the fridge for at least 2 hours, but you can also leave them over night.

| Phase Three |

1. Melt the remaining 6 ounces of chocolate in the same manner as above.
2. Dip the truffes by adding a truffe ball to the chocolate, and roll it between two forks in the chocolate until covered.
3. Scoop the truffe out with one fork and let the excess chocolate drip back into the bowl through the tines.
4. Use the second fork to speed up the process by scraping the bottom of the first fork with the side of the second fork’s tines. (i.e. Fork 1 is flat and holding the truffe on top while Fork 2 is perpendicular to Fork 1 scraping the drizzling chocolate back into the bowl.)
5. Slide the truffe back on the wax paper-lined baking tray/plate, taking care not to mangle the top.
6. Repeat for every other truffe, stopping to sprinkle more salt on top every 3 truffes or so. I keep a piece of paper towel handy to wipe my fingertips on so that I don’t muck up my salt.
7. Place truffes back in fridge for at least 20 mins.
8. Once the chocolate has set, place the truffes in an air-tight container so that they don’t take on the moisture of everything else in your fridge. This causes the chocolate to sweat and fall out of temper (i.e. get light brown spots on them) and the salt to dissolve. If this DOES happen, the chocolates are still fine to eat. They just won’t have the same texture and won’t look as pretty.
9. Enjoy!!!