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Categories:Viewed: 19 - Published at: 8 years ago
Ingredients
- 1 cup dark chocolate, 73%
- 1 tablespoon agave nectar
- 1 teaspoon chili powder (chipotle or ancho, depending upon how spicy you like it)
- 14 teaspoon almond extract (or vanilla)
- 14 cup coconut milk
- 2 tablespoons toasted almonds, finely chopped
- 1 tablespoon cocoa powder
Method
- 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.
