- 4 tablespoons heavy cream
- 8 ounces SoChatti chocolate
- Freeze dried strawberries, salted cashews with lemon peel, coconut & plantain chips with powdered ginger, sweetened shredded coconut, and caramel corn & pecans.
Step 1. Warm the heavy cream in a small bowl in the microwave. (Do not to boil the cream.)
Step 2. Pour the SoChatti into a medium bowl. Pour the warm cream over the chocolate and stir to combine until smooth.
Step 3. Place the truffle mixture in the refrigerator until slightly set and easy to handle.
Step 4. Scoop and shape truffles into 1-teaspoon portions. Roll the truffles in one or all of the following combinations - freeze dried strawberries, salted cashews, coconut & plantain chips with powdered ginger, coconut, and caramel corn & pecans.