|Chocolate Chili Truffles
125 gms dark chocolate in chunks
1 tablespoon agave nectar or honey
1 teaspoon chili powder (or to taste)
0.25 teaspoon vanilla or almond extract
60 mls coconut milk
2 tablespoons chopped toasted almonds (or whatever nut or seed you prefer).
1 tablespoon cacao powder
In a large saucepan, melt the chocolate over very low heat, stir in the honey, chili, almond extract and coconut milk.
Refrigerate for 20-30 minutes or until mixture is about the consistency of a thick frosting. Scoop the mixture into balls and set aside on a paper lined baking sheet. Combine the almonds and cacao powder then roll the truffle balls in the mix.
|Valentines flour free
120 gms high quality dark chocolate
7 tablespoons butter and 2 eggs
80 gms raw coconut palm (or light demerera) sugar
Melt the chocolate over a double boiler, add the butter and stir until melted. In a separate bowl beat the eggs with the coconut sugar until well combined then slowly add to the chocolate and butter mixture. Grease a small baking pan and coat it with cacao powder, pour the batter in, cover with foil and place in a larger pan. Fill that with warm water so that it goes about half way up the cake pan and bake in a preheated oven at 170°C for about 1 hour.
Lift the cake pan from the water bath and cool completely on a rack.