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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Another delicious truffle recipe; although it sounds deliciously spicy as well. I have not tried them yet, but they are on my holiday baking try list. Ingredients:
1 cup dark chocolate, 73 |
1 tablespoon agave nectar |
1 teaspoon chili powder (chipotle or ancho, depending upon how spicy you like it) |
1/4 teaspoon almond extract (or vanilla) |
1/4 cup coconut milk |
2 tablespoons toasted almonds, finely chopped |
1 tablespoon cocoa powder |
Directions:
1. In a large saucepan, melt chocolate over very low heat. Stir in agave, chili, almond 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 bow. Roll the truffle balls in the almond-cocoa mixure.
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