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1 cdark chocolate, 73%
1 Tbspagave nectar
1 tspchili powder (ancho or chipotle, depending upon how spicy you like it)
1/4 tspalmond extract (or vanilla)
1/4 ccoconut milk
2 Tbsptoasted almonds, finely chopped
1 Tbspcocoa powder
How to Make Chocolate Chili Truffles
- In a large saucepan, melt chocolate over very low heat. Stir in agave, chili powder, extract and coconut milk.
- Refrigerate for 20-30 minutes or until mixture is about the consistency of a thick frosting.
- Scoop mixture into balls and set aside on a parchment-lined paper or baking sheet. Combine the almonds and cocoa powder in a shallow bowl. Roll the truffle balls in the almond-cocoa mixture.
- Store in an air-tight container.