Decadent Dairy-Free Chocolate Truffles

1Melt the cacao butter (200 g) in a double boiler over low heat until fully melted and smooth.

2Add the cacao paste (100 g) to the melted cacao butter (200 g) and stir until combined and smooth.

3Whisk in the cocoa powder (½ cup) until well incorporated.

4Slowly pour in the milk and continue whisking until the mixture is creamy and homogeneous.

5Stir in the xylitol (¼ cup) until completely dissolved.

6Transfer the mixture to a bowl and refrigerate for 2 hours to set.

7Once chilled, use a small scoop to form truffle balls and roll them in cocoa powder (½ cup) or chopped nuts for coating.

8Store the chocolate truffles in the refrigerator until ready to serve, and enjoy the decadent dairy-free treat!