Mayan Chocolate Truffles


  • Optional Coatings: Powdered Sugar, Cocoa Powder, Toasted Coconut, Etc
  • 1 Tablespoon Coffee Or Coffee Flavored Liqueur
  • ⅛ teaspoons Cayenne Pepper
  • ¼ teaspoons Cinnamon
  • ¼ teaspoons Vanilla Extract
  • ½ cups Heavy Cream
  • 8 ounces, weight Dark Chocolate

Cut up your chocolate as finely as you can (try to get uniform pieces so they will all melt the same, or you will be left with little chunks in the truffles). Place the chocolate into a heat safe bowl (I use a glass mixing bowl). In a small saucepan, heat your cream just until it comes to a boil ...

View full recipe at SpringPad


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