Dessert feels like the first and best place to make a healthier switch during Winter, and each year I try to come up with a couple of recipes that I can make to lessen the dairy, gluten, and sugar load just a little. This year, I am adding in these very easy to make 3-ish ingredient truffles, with Tabasco's raspberry chipotle hot sauce to give them a sweet little zing. I have always been into making super easy truffles, and I love it when chocolate-y things have a spicy kick to them, so this seems like the perfect treat to add to my repertoire this winter.
If you want to make these truffles and you do not have the raspberry chipotle sauce handy, you can simply omit it, and add a couple of extra pinches of cayenne (if you still want a spicy kick).
about 2 dozen truffles
12oz of 70-80% dark chocolate, cut into chunks
1 cup of canned full-fat coconut milk
1/4 teaspoon of sea salt
a dash of cinnamon
3 tablespoons of Tabasco raspberry chipotle hot sauce
a pinch or two of chipotle or cayenne (optional, if you want an extra kick)
2 tablespoons of cacao powder
a tablespoon of gogi or pomegranate powder (optional)
In a small saucepan, heat the coconut milk over low heat and add the chocolate. Stir continuously until the chocolate has completely melted. Add the salt, cinnamon, and raspberry chipotle sauce and stir to incorporate.
Remove from the heat and immediately transfer to small baking dish (I like to use a loaf pan). Refrigerate for a minimum of three hours, over overnight, until the mixture has solidified.
Place the cacao powder, and any of the additional toppings (if you choose), onto a flat plate. Using a small ice cream scooper, scoop the chocolate to form the truffles, roll them between the palm of your hands to make a smooth ball shape, and place them on the plate with the cacao and roll it in the cacao until covered. Do this until all of the truffles have been formed.
Place them back into the fridge for another 3 hours, minimum, or until you're ready to enjoy. Keep refrigerated in an air-tight container.