10 ounces good-quality semisweet or bittersweet chocolate, finely chopped
1 cup heavy cream (or full-fat coconut milk or part coconut milk and part coconut cream)
4 tablespoons unsalted butter, room temperature (If you are using a blend of coconut milk and coconut cream, you don’t need additional coconut cream or oil. If you are just using coconut milk, you can add 1 – 2 tablespoons coconut oil or coconut cream.)
1 tablespoon light agave or non-gmo corn syrup
About 1/2 cup unsweetened cocoa powder, dried coconut, lightly toasted nuts, etc. in a bowl or on a plate
Using a heat-diffuser melt chocolate over very low heat on the stove, stirring until it is just melted, or melt in a microwave-safe container and heat, at medium power, stirring every minute until most of the chocolate is melted.
Bring the cream or coconut milk to a boil in a saucepan on the stove or in the microwave. Remove from the heat; pour the cream over the chocolate, stirring until the mixture is thick, smooth and shiny.
Stir the butter or coconut oil if using into the mixture in pieces, stirring gently until the mixture is smooth and shiny. Stir in the agave or corn syrup and vanilla paste.
Place the chocolate mixture in a bowl, cover with plastic wrap, and put into the refrigerator for about 2 hours or until the mixture is firm.
Line a baking sheet with waxed paper. Using a melon baller or small spoon, scoop out chocolate and roll between your palms to make balls, then roll each one into the cocoa powder, nuts, coconut, etc. Put the finished truffles on the baking sheet. Return to refrigerator until firm. Store in an airtight container in the refrigerator until ready to serve. Allow to come to room temperature before serving.
Makes about 36 truffles or more, depending on size.