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
- 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!