Melt-In-Your-Mouth Mexican Chocolate Truffles
These decadent Melt-In-Your-Mouth Mexican Chocolate Truffles are sweet, rich, and creamy. They make a great gift!
Servings: 20 truffles
Calories: 117kcal
Ingredients
- 2 cups semi-sweet chocolate chips (12 ounce bag)
- ½ cup full fat coconut milk
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- Large pinch cayenne pepper
- 1 teaspoon vanilla extract
- Pinch salt
- 1 tablespoon cacao powder (or cocoa powder)
Instructions
- Pour coconut milk in a saucepan on stovetop. Place chocolate chips in a heatproof bowl and place over coconut milk. This will act as a double boiler (or use a double boiler if you have one). Heat on medium heat until coconut milk comes to a simmer, and chocolate chips are melted slightly.
- Remove both from the heat, and pour coconut milk over chocolate chips to finish melting. Mix until smooth.
- Add cinnamon, nutmeg, cayenne pepper, vanilla extract, and salt. Mix thoroughly. Pour into an 7 ½" x 9 ½" glass baking dish, or similar size. Cover and put in the refrigerator to set.
- Once mixture is set, use a melon baller, spoon, or ice cream scoop to form balls. Roll balls in your hands, then into cacao powder. Refrigerate.
Notes
These vegan truffles will last up to 5 days in an airtight container in the fridge or up to 3 months in the freezer.
Nutrition
Calories: 117kcal | Carbohydrates: 9g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 2mg | Potassium: 118mg | Fiber: 1g | Sugar: 6g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 1.4mg
