spicy chocolate truffles
These fun-sized, no-bake treats are easy to make and loved by all. They disappear fast, though, so better make a double batch!
1 pound dark chocolate (at least 70% cocoa solids)
1 cup heavy cream
2 tablespoons butter
1 teaspoon vanilla extract
1 teaspoon sea salt
¼ cup cocoa powder
1 teaspoon cinnamon
2 teaspoons chili powder
Combine the chocolate and heavy cream in the top of a double boiler. Gently heat, while stirring, until chocolate is completely melted. Remove from heat, stir in vanilla, and let mixture stand for 5 minutes. Stir again until smooth. Cover and refrigerate for at least two hours.
In a small bowl, combine sea salt, cocoa powder, cinnamon and chili powder. Mix well; set aside.
Using a small scoop or tablespoon, pick up enough dough to roll into 1-inch balls. Roll balls in cocoa-spice mixture, turning to coat evenly. Shake off excess and place on a baking sheet lined with wax paper to “set” in the refrigerator for 20-30 minutes before serving. Store leftovers in an airtight container.
