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Mayan Chocolate Truffles
Mayan spice blend
- zest of 2 oranges
- 1 tablespoon ground cinnamon
- 1 teaspoon ground allspice or nutmeg
- ½ teaspoon chili powder
- Line a square baking pan or loaf pan with parchment paper, allowing plenty of paper to overlap the edges and tucking the paper into the corners as much as possible. Set aside.
- Place chocolate, salt, and spices in a heat-proof bowl.
- Place cream over medium-high heat in a heavy-bottomed saucepan and bring just to a boil.
- Meanwhile, set a fine-mesh strainer over the bowl with the chocolate, then pour the boiled cream over chocolate, straining the milk as you pour.
- Using a wooden spoon, stir quickly in small circles in the center of the bowl. The chocolate center will become a smooth, velvety emulsion. Gradually stir in larger circles, bringing in more chocolate from the sides. Keep enlarging the shiny center until all the chocolate is melted and completely smooth.
- When the chocolate has cooled to room temperature and thickened noticeably, stir in the butter until smooth. Taste the chocolate and adjust spices as desired. Stir in vanilla extract.
- Pour into the prepared pan and set in the refrigerator until the mixture is firm, 2-6 hours. Meanwhile, place cocoa powder in a bowl or pie plate and have at the ready.
- Lift the chocolate block out of the pan, then using a sharp knife, chop the truffle mix into bite-size chunks. They need not be square. Drop each piece into the cocoa powder and dredge well. Shake off the excess cocoa and place pieces on a parchment-lined baking sheet or airtight storage container. Chill until ready to serve. Dust with chili powder just before serving, if desired.
- Store in the refrigerator for up to 1 month, but let sit at room temperature for 20-30 minutes before serving.
- makes 30-40 truffles