Truffles

Directions

1. 1
   Put the chopped chocolate in a large bowl and set aside.
2. 2
   Add the heavy cream to a small pot over medium heat and cover with a lid.
3. 3
   Remove from the heat just before the cream comes to a boil.
4. 4
   Pour the cream over the chocolate, cover the bowl with aluminum foil or a lid and let it sit 5 minutes.
5. 5
   Remove the cover and whisk until the chocolate is completely melted and the mixture is smooth.
6. 6
   Stir in the brown rice syrup and a healthy pinch of Himalayan pink salt.
7. 7
   Let it sit and come to room temperature, then cover with plastic wrap touching the surface of the ganache and place in the refrigerator to set for 1 hour.
8. 8
   Scoop tablespoon-size portions of the ganache onto a parchment-lined plate.
9. 9
   When filled, place the plate in the freezer for 20 minutes and continue with the remaining ganache.
10. 10
    Remove the chilled ganache from the freezer; use your hands to roll the portions into smooth balls, then roll in your favorite spice or nut combination.