Chocolate Chili Truffles

• 1 cup dark chocolate, 73%
• 1 tablespoon agave nectar
• 1 teaspoon chili powder (chipotle or ancho, depending upon how spicy you like it)
• 14 teaspoon almond extract (or vanilla)
• 14 cup coconut milk
• 2 tablespoons toasted almonds, finely chopped
• 1 tablespoon cocoa powder

1. In a large saucepan, melt chocolate over very low heat.
2. Stir in agave, chili, almond extract, and coconut milk.
3. Refrigerate for 20-30 minutes or until mixture is about the consistency of a thick frosting.
4. Scoop mixture into balls and set aside on a parchment-lined paper or baking sheet.
5. Combine the almonds and cocoa powder in a shallow bow.
6. Roll the truffle balls in the almond-cocoa mixure.

dark chocolate, nectar, chili powder, almond, coconut milk, almonds, cocoa powder

Taken from www.food.com/recipe/chocolate-chili-truffles-464013 (may not work)