Spicy Chocolate Truffles

Photo: Spicy Chocolate Truffles
Spicy Chocolate Truffle recipe from Down to Earth Organic and Natural.
Approximately 30 Truffles
  • 4 (3-ounce) bars dark chocolate
  • 1 cup coconut milk
  • 1-2 Tablespoons agave nectar
  • 2 teaspoons vanilla extract
  • ½ teaspoon ancho chile powder
  • ¼ teaspoon cayenne
  • 1 teaspoon ground cinnamon + 2 teaspoons
  • ⅛ teaspoon ground cloves
  • ½ cup cocoa powder
  1. Roughly chop chocolate bars and place in a glass bowl.
  2. In a saucepan, heat coconut milk over low heat. Stir continuously until warm, do not boil.
  3. When coconut milk is steaming, whisk in agave nectar, vanilla extract, ancho chile powder, cayenne, 1 teaspoon ground cinnamon, and ground cloves.
  4. Pour mixture over chocolate and let stand for 1 minute. Whisk until completely smooth.
  5. Refrigerate for at least 2 hours, or until semi-solid.
  6. Combine cocoa powder and 2 teaspoons ground cinnamon in a small bowl.
  7. Once chocolate has cooled, scoop out 1 Tablespoon and roll into a ball using your hands. Roll ball into cocoa-cinnamon mixture to coat. Repeat with remaining chocolate.
  8. Serve immediately or store in refrigerator or freezer. Enjoy!