These spicy chocolate black pepper truffles have a snappy flavor, creamy center, snappy chocolate shell and are made with only 5 ingredients in a single bowl, and only half an hour chill time. The perfect creamy treat for any holiday or celebration.
Chill 1 can of full fat coconut milk overnight so the cream separates from the liquid. The next day, remove the cream solids - use them all, they will be close to ½ cup. Reserve the liquid for smoothies, refrigerate for 2 days or freeze in ice cube trays.
½ cup coconut milk, canned and only the solid part
Make the Truffles
Microwave the coconut cream at 1 minute intervals until steaming, or heat in a double boiler, stirring constantly.
½ cup coconut milk, canned and only the solid part
Pour chocolate chips for the truffles into a glass bowl. Pour hot steaming coconut cream on to the chips and let them sit for 60 seconds. Then stir until all are melted.
¾ cups chocolate chips
Stir in cocoa, pepper and cinnamon and stir again.
1 tablespoon black cocoa powder, 1 teaspoon cinnamon, ½ tablespoon ground black pepper
Place this bowl in the refrigerator for 30 minutes.
Meanwhile, line a cookie sheet with parchment to prepare for making the truffles.
Once the mixture is solid, use a small cookie scoop (1 tablespoon) to create small balls. Line them on the parchment paper and refrigerate the pan while you prepare the chocolate coating.
Chocolate Coating
Melt the chocolate chips for the coating in a pyrex measuring cup for 60 seconds. Stir until creamy. Microwave again at 15 seconds if the chips aren't completely melted.
Coat the Truffles
Once the melted chocolate is ready, remove truffle balls from refrigerator, have another parchment-lined tray ready, and dip each ball in the chocolate. Lower each ball on a fork into the chocolate; use a spoon to drizzle the chocolate all over the ball.
Sprinkle salt and pepper on top fast! Even black sesame seeds.
Let sit until ready to serve at room temperature.
Storage
Coated chocolate truffles can be at room temperature for about 24 hours, and then after that refrigerate for a week, or freeze for 3 months.
Notes
You can use chocolate chips or chop up chocolate bars that are 60% cacao and up. Choose a dairy free brand to keep the truffles dairy free or vegan such as EnjoyLife.If you can't find black cocoa powder, you can use dutch processed which is dark in color or even use unsweetened cocoa for a lighter color.