Add 3/4 cup of chopped dark chocolate to a pot on the stove set to low heat (reserve the remaining chocolate for later).

Cook, stirring constantly until the chocolate has melted, then immediately remove the pot from the heat.

Transfer the sweet potato chocolate mixture to a bowl, then place it in the fridge to chill for 30 minutes or until it’s solid enough to hold its shape.

Scoop out 1 heaping tablespoon of the chilled sweet potato chocolate mixture and use your hands to shape it into a ball, then place it on a large plate lined with parchment paper or a silicone baking mat (I recommend wearing kitchen gloves to make this easy).

Repeat with the rest of the sweet potato chocolate mixture (you should end up with 12 balls).

Add the remaining 3/4 cup of chopped dark chocolate to a pot on the stove set to low heat.

Cook, stirring constantly until the chocolate has melted, then immediately remove the pot from the heat.

Transfer the melted chocolate to a small bowl.

Add one of the sweet potato chocolate balls to the bowl of melted chocolate, then gently stir to coat it completely.

Use a fork to lift the chocolate coated ball out of the bowl, allowing any excess chocolate to drip back into the bowl, then place the ball on the plate lined with parchment paper or a silicone baking mat.

Add a small sprinkle of ground turmeric on top, if desired.

Repeat steps 11-13 with the rest of the balls.

Place the plate of truffles in the fridge to chill for at least 1 hour before serving.