Most of us have eaten truffles in many forms: coated in nuts, ganache, white chocolate, you name it! But have you ever thought of eaten truffles coated in spices?  You must.

Usually I’m not one for spice but my world changed after trying Aztec Hot Chocolate. Different spices do an amazing job complimenting the natural flavors of chocolate.

…So I rolled my truffles in it! In dark chili pepper…in cinnamon…in paprika… and my favorite… curry! Yes, I rolled chocolate in curry and I will never look back.

Ingredients:​

• 2 cups shredded chocolate
• 1 cup heavy cream
• ~3-4 Tbsp of your favorite spices
• 1/4 cup unsweetened cocoa powder

Directions:

1. If not already shredded, shred chocolate in place into a heat safe bowl.
2. Pour heavy cream into a small sauce pan and warm to a simmer at medium heat.
3. Once simmering, pour cream over chocolate. Let sit for 3 minutes. Then mix heavy cream and chocolate until smooth. If chocolate needs to melt more, warm in microwave in 15 sec intervals.
4. Pour chocolate into a lined baking sheet. Do not spread out. Cover with saran wrap and chill in refrigerator for 60-90 minutes until scoopable.

5. Sift spices into separate bowls with cocoa powder. Or, if you want to mix them, go ahead! Just make sure you sift them very well.
6. Using a small scoop or teaspoon measure, scoop chocolate into balls. Roll in hands if necessary but do it quickly. Then drop into spices, roll, and place on another lined sheet tray. Once done, chill for another 30 minutes.