Mexicans have mixed their chocolate with spices long before the arrival of Europeans, so we can have great confidence in their savoir-faire when it comes to spicing chocolate desserts.
- 2 tsp Oaxacan spices for chocolate
- 500 g dark chocolate (50% to 60% cacao)
- 350 ml 35% cream
- Ground nuts, for rolling
Finely grind the spices.
Crush the chocolate into small pieces. Put in a bowl and ad the spices.
Heat the cream in a pot.
Pour the boiling cream over the chocolate and spices. Mix well with a whisk.
Refrigerate for 1 to 2 hours in the fridge.
Form the truffles with a spoon and shape them by rolling with your hands.
Roll in nuts and keep cool.