Mayan Chocolate Truffles

By daiseyduck

Ingredients

• 10 ounces chocolate with 85% cocoa content, chopped coarsely
• Zest of 1 orange
• 1 teaspoon cinnamon
• 1/4 teaspoon chipotle chili powder
• 1 vanilla bean
• Dash unrefined sea salt
• 1 cup full-fat coconut milk
• 1 tablespoon coconut oil
• Cocoa powder, for dredging truffles

Details

Adapted from webmd.com

Preparation

Step 1

Toss chopped chocolate into a mixing bowl with the zest of one orange, cinnamon, chipotle chili powder, the contents of one vanilla bean, and a dash unrefined sea salt.

Bring coconut milk and coconut oil to a slow simmer in a saucepan over a moderate flame.

Pour coconut milk and oil over the chopped chocolate and seasonings then stir continuously with a wooden spoon until the chocolate is thoroughly melted and the mixture, or ganache, becomes thick, uniform and glossy.

Transfer the mixture to a plate lined with parchment paper, molding into a log as best you can, and allow it to harden in the refrigerator for eight to twelve hours, or overnight.

After the Mayan chocolate has hardened in the refrigerator for eight to twelve hours, remove it, unmold it from the parchment paper and carve it into irregular bite-sized chunks.

Toss the chunks with cocoa powder and serve.

Notes: Unless you live in a very hot climate, these truffles should keep at room temperature indefinitely.