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Mexican Chocolate Truffles

Featured in the Honolulu Star-Advertiser on October 7, 2015.



Mexican Chocolate Truffles

  • 1/3 cup plus 2 tablespoons heavy whipping cream
  • 1/2 tablespoon unsalted butter, chopped into small pieces
  • 8 ounces local dark chocolate, chopped
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/3 cup unsweetened cocoa


In a small sauce pan over medium heat, bring cream to simmer. Reduce heat to low and stir in butter until melted. Add chocolate, cinnamon, and cayenne pepper; stir gently until completely melted and smooth. Remove from heat and pour mixture into a shallow bowl. Cool, cover and refrigerate until firm about 3-4 hours. Using a 1-inch melon baller scoop mixture and roll into balls. Roll each ball in cocoa powder to coat. Makes about 30 truffles.

Approximate Nutrient Analysis per truffle:
50 calories, 3.5 g fat, 2.5 g saturated fat, 5 mg cholesterol, 0 mg sodium, 6 g carbohydrate, 1 g fiber, 3 g sugar, 0 g protein


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