Mexican Hot Chocolate Truffles

Sometimes, nothing can make me happy except dessert. However, I tend to have an absurd sweet tooth, and my indulgences can very often end up being rather excessive–picture the entire pint of ice cream instead of a scoop. It’s one of my goals to try and reduce my sugar cravings, but man, it’s hard. I love dessert!

So, what treat do I turn to when I need something rich enough to satisfy my cravings, but still semi-healthy, and with built in portion control?

Truffles, of course.

These truffles are so delicious, and they come together in a snap. The cayenne doesn’t make the truffles spicy–instead, you get a nice warming heat in the back of your throat. Rich, creamy, and decadent, these little guys go perfectly with a cup of coffee. Plus, if you split the truffles with someone else, then you only eat six. That’s not bad, right?

Chocolate and chili are one of my most favorite combos. If you haven’t tried it before, then have a go at these! I promise you’ll fall in love with them.

Mexican Hot Chocolate Truffles

You’ll need:

  • 7 ounces dark chocolate
  • 5 tablespoons coconut milk (from the can, not the carton)
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon cinnamon
  • Cocoa powder

1. Break up the chocolate into a bowl. Heat the coconut milk in a saucepan and pour over the chocolate.
2. Let the coconut milk and chocolate sit for a few minutes, then stir. If the chocolate isn’t completely melted, pop in the microwave for 30 seconds. Stir until you have a thick, smooth mixture. Add in the cayenne and cinnamon.
3. Put the mixture in the fridge and let set for about 2 hours.
4. Once the mixture is firm, scoop little balls and roll in your palms to make smooth truffles. You should get about 12.
5. Toss the truffles in some cocoa powder.

And there you have it! Tasty, spicy truffles, perfect to satisfy your biggest cravings. Happy Thursday!

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Taco Soup

When I’m feeling particularly homesick, I crave Mexican food. Nothing can soothe my soul like enchilada sauce and avocado. When I moved to London, it was with a bag of Santa Cruz chili in my suitcase, and I break it out whenever I’m missing the desert.

This soup is full of all the best flavors of Mexican cuisine. It’s spicy, warming, and so easy to make. It also lends itself well to a variety of toppings, which makes dinnertime extra fun. Nothing gets me excited for soup like the option to customize each bowl!

This recipe makes a big batch, but the soup keeps well in the fridge and gets even better over time. Serve with lots of hot sauce and your favorite beer, and you’ll be dreaming of the desert, too!


Taco Soup, Serves 4

 

 

You’ll Need:

 

  • ½ a large onion
  • 2 cloves garlic
  • 2 14 ounce cans chopped tomatoes
  • 1 14 ounce can black beans, drained
  • 1 ½ cups frozen corn
  • 1 packet taco seasoning
  • 1 tablespoon chili powder
  • 2 cups vegetable broth
  • 3 cups water
  • Avocado
  • Tortilla chips
  • Cilantro

 

  1. Dice the onion and garlic. Saute the onion for a few minutes until soft. Add the garlic and saute for about 30 seconds.
  2. Add the tomatoes and cook for 5 minutes. Add the taco seasoning and chili powder.
  3. Pour in the vegetable broth and water. Bring to a simmer for 5 minutes.
  4. Add the black beans and corn and simmer for 5 more minutes.
  5. Serve with diced avocado, tortilla chips, cilantro, and whatever other toppings you desire!

    This soup is such a snap, I guarantee it will become part of your weekly menu. If you make it, Instagram a photo and tag @aveganinthecity–I’d love to see your creations! Happy January 🙂