Step 1

Heat cream in a saucepan over high heat and remove it just before it is boiling.

Step 2

Add the chocolate chips and allow the mixture to temper for 5 to 10 minutes. Stir until combined.

Step 3

Place in the refrigerator for 25 to 30 minutes until thickened.

Step 4

In the meantime, melt the chocolate for the coating in the microwave at 20 second intervals until completely melted. Add the coconut oil and mix. Make sure the oil melts smoothly and that there are no lumps.

Step 5

Fill the mold with the melted chocolate coating. I recommend using a piping bag, squeeze bottle, or a ziptop bag with the edge snipped off for this. Turn the mold upside down above some parchment paper, until the excess chocolate has dripped out. Now turn the mold how it normally sits for a little while so the chocolate can set until the ganache is ready.

Step 6

Add the ganache filling into each mold filling them 3⁄4 full with a piping bag and let it sit about 10 minutes before sealing.

Step 7

After 10 minutes add a bit more chocolate coating to seal. Immediately, scrape the mold to remove the excess chocolate on top. Place in the freezer for 30 - 45 minutes or until they are hardened. For extra garnish, you can use cocoa powder on top of the truffles.