Monday, May 5, 2014

Chocolate Molé Truffles

Since I made the Chocolate Beer Truffles, I have been on a little chocolate kick. We're having Mexican tonight and I wanted to make a little dessert to satisfy that craving. Without much time for actually baking something amazing, I decided to turn to the 10 minute truffle but spice it up.

For me, a good molé sauce has a good mixture of heat and sweetness. Because these are a dessert, I went for a little extra sweetness but you can be the judge!

Chocolate Mole Truffles

Chocolate Molé Truffles

Makes 12

4 oz dark chocolate
3 oz cream cheese, at room temperature
3/4 t chipotle chili powder (use a full teaspoon if you want a little more spice in your life)
1/2 t cinnamon + more for rolling
cocoa powder for rolling

Melt chocolate over a double boiler. Once melted, take off heat and mix in cream cheese and 1 t chipotle and 1/4 t cinnamon. Roll them into 1 inch balls, lay them on parchment paper and let cool in the fridge.

When ready to serve. Roll balls in a mixture of cinnamon and cocoa powder. About 1/2 T of each.

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