• Make Cover and Middle at the same time - in two containers.

Dark Chocolate Cover

• Melt dark chocolate and coconut oil.
• Use a double boiler - I use thick glass measurement cup (like anchor) in a pot of boiling water. Or microwave for 20 sec stir, repeat till melted.

Creamy Dark Chocolate Middle

• Use a double boiler (or microwave) coconut cream, dark chocolate.
• Add salt and vanilla. Stir.
• Let cool - then put into a Ziploc bag and snip the corner. Or use a icing dispenser.

Make the Truffles

• Pour the Dark Chocolate cover mix into the truffles - a little more than 1/3 full.
• Gently tap the truffle tray
• Using Ziploc bag or icing dispenser, add the creamy dark chocolate middle into the truffle container.
• Again gently tap the truffle tray.
• Add some dark chocolate to the top to fill to top. It is ok if the creamy middle is not completely covered. They are going to be delicious!

Add toppings (or really bottomings)

• Add finely chopped pistachios (use pumpkin seeds if nut free) and unsweetened shredded coconut onto the soft chocolate in the truffle tray.
• Press it gently into the dark chocolate. Lick your fingers!
• FREEZE for 30-40 min upto overnight. Place in an airtight container and keep in freezer for upto 3 months. But they won't last that long!
• Take out and place on serving tray 20 min before serving. Enjoy! Or keep them in the freezer and take out when you need one!
• Use left over chocolate ganache - in truffle molds, or as pudding, frosting or filler for other desserts.