Aztec Chocolate Truffles

Featuring our Chocolate Balsamic Vinegar & Chipotle Infused Olive Oil

These silky little beauties pack a lingering tingle of smoky chipotle spice, quelled only by the richness of smooth chocolate. Sure to impress, pair with fresh seasonal fruit or fresh whipped cream for the perfect creative dessert. 

Recipe Makes 20-30 truffles depending on how large they are rolled

What you will need:

8oz bittersweet or semisweet chocolate chips, depending on flavor preference

1/4c whipping cream

4tsp Chocolate Balsamic Vinegar

2tsp Chipotle Infused Olive Oil

1/2c Hot Coco Powder, I like the Righteously Raw Aztec Cocoa 

Instructions:

1. Gently melt chocolate and cream over a double broiler, whisk in balsamic vinegar & olive oil.
2. Cool in the refrigerator for an hour (or overnight), then let sit at room temperature for about 2 hours, until mixture reaches a good rolling consistency.
3. Scoop out teaspoonfuls of chocolate. Shape into balls and place on parchment-lined baking sheet. Refrigerate if soft to firm up a bit, then re-roll into smooth balls.
4. Roll in sifted hot cocoa mix and serve or store in an airtight container.