Keep them simple with just a dusting of cocoa powder or roll them in finely chopped nuts. For a more delectable treat, melt some semi sweet chocolate and dip frozen truffles for a classic truffle that is sure to please.
In a small saucepan, melt the coconut cream and bring to a gentle simmer. Remove from heat; stir in the chocolate until well combined. Stir in the peppermint or vanilla. Allow mixture to cool, then place in the refrigerator for two hours. Remove and with a teaspoon measure out balls of the truffle mixture. Roll in your hands quickly(as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the freezer for about 15 minutes. Roll balls in cocoa powder or chopped nuts. Store in the refrigerator. For the dipped truffles, melt the semi-sweet chocolate and oil in the bowl of a double boiler or a small pan over very low heat. Stir to melt. Scoop out melted chocolate with a measuring tablespoon and use fingers to roll the frozen balls in the chocolate. Set on the cold lined pan. Place truffles in the freezer just long enough to harden the chocolate. Store truffles in the refrigerator until ready to serve.Makes 30-40.