These adorable little body truffles make fantastic gifts, though I would definitely advise informing recipients of their non-edible nature sooner rather than later. A core of creamy peppermint-spiked unrefined shea butter (USA / Canada) is encased in silky smooth cocoa butter (USA / Canada), making for a rather lovely treat for the skin.

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I’ve selected unrefined shea butter (USA / Canada) for the cores of these truffles, but any reasonably soft, malleable at room temperature butter will work. I do recommend choosing one that has been deodorized, though, as we want the cocoa butter (USA / Canada) scent to really shine through. Alternatively, you could choose a soft butter with a scent you feel compliments cocoa butter (USA / Canada) (I have yet to find one I’d recommend for this purpose, though, as coconut oil melts far too quickly to be shaped or coated).

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There are several different ways to form the creamy core into a dip-able shape. You can simply roll the butter into rounds or form it into small discs with your hands. You could use a set of small chocolate moulds, or you could pour a sheet of the unrefined shea butter (USA / Canada), let it set, and cut it into shapes or squares with a knife or cookie cutters. Whatever shape you choose, I’d recommend something on the smaller side—something vaguely truffle-sized.

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The chocolatey coating has to be cocoa butter (USA / Canada), of course. I’d recommend dark cocoa butter (USA / Canada) for the maximum effect, but if you don’t have it, white cocoa butter (USA / Canada) will do nicely. You could also swirl the two. I’ve added a touch of carnauba wax to the cocoa butter (USA / Canada) to raise its melting point slightly (it’s fairly low at 34°C) and to add some gloss to the “candy” coating.

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The whole process is a bit more time consuming than making a typical body butter, but the results are well worth it. Most of the time is spent waiting for things to melt or chill, and I found the hands on bits pretty darn fun 🙂 Give ’em a go, I think you’ll love them for gifts!

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Creamy Cocoa Body Truffles

100g | 3.5oz refined shea butter (USA / Canada), melted
30 drops peppermint essential oil (USA / Canada)

60g | 2.1oz dark cocoa butter (USA / Canada) or pale cocoa butter (USA / Canada) + 1/64 tsp dark brown iron oxide
3g | 0.1oz carnauba wax

Weigh the unrefined shea butter (USA / Canada) into a small heat resistant glass measuring cup and melt over a double boiler. Once it’s melted, remove the measuring cup from the heat and stir in the peppermint essential oil (USA / Canada). Up next, chill in the fridge until solid.

Using a 1 tsp spoon, scoop up the chilled unrefined shea butter (USA / Canada) and quickly roll it into balls (it’ll start to melt, so be fast). Set on a parchment lined tray and freeze.

The next day, melt the cocoa butter (USA / Canada) and carnauba wax together over a double boiler. Remove from the heat and let cool, stirring relatively frequently. We’re looking for the stage where it’s relatively thick and silky—not-quite-pudding like consistency.

Once the cocoa butter (USA / Canada) is thick and glossy, drop the frozen unrefined shea butter (USA / Canada) balls into it one at a time, turning to coat, and then scooping them out and placing them back on the parchment.

Once all the balls are coated, place them back in the freezer to set up.

You can store and gift these at room temperature (provided that’s around 21°C [70°F]), but they melt quickly upon contact with the skin. They look lovely wrapped in some cellophane, just be sure recipients know not to eat them 😉

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