Chocolate truffles with Oaxaca spices
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.
Ingredients
- 2 tsp Oaxacan spices for chocolate
- 500 g dark chocolate (50% to 60% cacao)
- 350 ml 35% cream
- Ground nuts, for rolling
Method
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1
Finely grind the spices.
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2
Crush the chocolate into small pieces. Put in a bowl and ad the spices.
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3
Heat the cream in a pot.
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4
Pour the boiling cream over the chocolate and spices. Mix well with a whisk.
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5
Refrigerate for 1 to 2 hours in the fridge.
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6
Form the truffles with a spoon and shape them by rolling with your hands.
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7
Roll in nuts and keep cool.
