Chocolate Truffles with Chile Mocha
Yields about 30 1" truffles
Servings: 30
Calories: 93kcal
Ingredients
- 1 cup heavy cream OR coconut cream* (see recipe notes)
- 12 ounces bittersweet chocolate chips
- 1 teaspoon red chile flakes
- ⅛ teaspoon cayenne (use more or slightly less depending on desired level of heat)
- 1 ½ ounces coffee liqueur
- To coat truffles: cocoa powder, sugar, sesame seeds, red chile flakes
Instructions
- Bring cream to a boil and immediately remove from heat. Add chocolate, and stir until creamy. Add chile flakes, cayenne, and coffee liqueur.
- Set chocolate ganache in the fridge to set for at least an hour.
- Using a melon baller or spoon, roll out small 1" balls of chocolate. Use the tips of your fingers to roll truffles and smooth out any bumps.
- Roll truffles in coating of choice. If using unsweetened cocoa powder to dust, mix with sugar before coating.
- Store truffles in the fridge, and keep cool while serving to avoid melting.
- Refrigerate:Store truffles in the fridge for up to 2 weeks.Freeze:Store in an air-tight container for up to 3 months.
Notes
*For coconut cream: If you can't find coconut cream, put 2 cans of full fat coconut milk in the fridge overnight, and then scoop the hardened cream off the top.
Nutrition information is based on 1 truffle, and does not include optional ingredients.
Nutrition
Calories: 93kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 10mg | Sodium: 16mg | Potassium: 79mg | Sugar: 4g | Vitamin A: 140IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 0.2mg
