Dark Chocolate Truffles

Instructions

1. 1

   Melt the dark chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: Stir constantly to avoid seizing the chocolate.

2. 2

   In a separate bowl, whip the heavy cream until it forms stiff peaks. Set aside.

   Tip: Use a stand mixer or a hand mixer for this step.

3. 3

   In another bowl, combine the unsalted butter, granulated sugar, cocoa powder, and salt. Mix until well combined.

   Tip: Use an electric mixer for this step.

4. 4

   Gradually add the lactose-free milk to the wet ingredients and mix until smooth.

   Tip: Start with a small amount of milk and add more as needed to achieve the desired consistency.

5. 5

   Fold the whipped cream into the wet ingredients until well combined.

   Tip: Be gentle to avoid deflating the cream.

6. 6

   Stir in the vanilla extract and confectioners' sugar until well combined.

   Tip: Adjust the amount of confectioners' sugar to your desired level of sweetness.

7. 7

   Fold in the dark cocoa nibs and unsalted chocolate chips until well combined.

   Tip: Use a spatula to scrape the sides and bottom of the bowl for a smooth mixture.

8. 8

   Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight to allow the truffles to firm up.

   Tip: Use a clean and dry spatula to scoop the truffles.

9. 9

   Scoop the truffles into small balls, about 1 inch in diameter. Roll each truffle in confectioners' sugar to coat.

   Tip: Use a fork or a small plate to coat the truffles evenly.