Friday, December 12, 2014

Chocolate Coconut Truffles

Miniature-melt-in-your-mouth sweet and spicy confections are just the thing. They're spiked with a wee bit of chili pepper, smoked paprika and a teeny bit of sea salt. The salt enhances the flavor of the dark chocolate. The chili pepper and smoked paprika sneak up on you, hitting your taste buds when you least expect it, sending some heat and smokiness to your palate. Roll them in coconut, cinnamon or cocoa powder as a finishing touch.

 Chocolate Coconut Truffles Recipe

 Adapted from Donna Hay's Recipe for Chocolate Truffles

Makes about 35-40 Mini Truffles

Some Notes: 
There are a couple of ways to finish them. Roll them in cocoa powder or some grated coconut or a combo of cocoa powder and cinnamon. Penzeys Vietnamese Cinnamon is the best! 

You can also use all dark chocolate in this recipe.


1/2 cup of light cream or regular cream
2 3.5-ounce bars of Lindt Chili Dark Chocolate Bars, plus an additional 3.0-ounces good quality dark chocolate, chopped.
1/4 teaspoon of smoked paprika
1 small dash of ground red chili powder (optional)
A dash of sea salt
To Finish: good quality cocoa powder, shredded coconut, cinnamon for dusting


    Place the cream in a small pot and warm over medium heat. Add the chopped dark chocolate, spices and salt. Stir to combine and melt the chocolate.

    Remove from heat and stir until thoroughly combined. Pour into a lightly greased 8 by 8 inch baking pan. Refrigerate until hardened, about one to two hours. Scoop out the chocolate by rounded teaspoons or use a small melon baller. Roll the chocolate in your hands to form balls the size of small marbles. Then roll the chocolate balls in the cocoa powder, coconut, cinnamon or any combo you like. 

    Merry Christmas Everyone! 
    Many Blessings!

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