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Mayan Chocolate Truffles

Mayan Chocolate Truffles
This Recipe Is:

WebMD Recipe from

  • 10 ounces
    chocolate with 85% cocoa content, chopped coarsely
  • 1 teaspoon
  • 1/4 teaspoon
    chipotle chili powder
  • 1 dash
    unrefined sea salt
  • 1 cup
    full-fat coconut milk
  • 1 tablespoon
    coconut oil
  • vanilla bean
    cocoa powder, for dredging truffles
    zest of 1 orange
  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.
  2. Bring coconut milk and coconut oil to a slow simmer in a saucepan over a moderate flame.
  3. 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.
  4. 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.
  5. 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.
  6. Toss the chunks with cocoa powder and serve.

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

Nutritional Information

Makes: About 2 dozen
  • Calories276
  • Carbohydrates23.4 g
    • Dietary fiber2.2g
  • Cholesterol8 mg
  • Fat15.5g
    • Saturated fat15.2g
  • Sodium65 mg
  • Protein3.5 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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