Nourished Kitchen

menu icon
subscribe
search icon
×

Rustic Mayan Chocolate Truffles

4.34 from 3 votes

Posted: · Updated: · by ·

This recipe for Mayan chocolate truffles calls for chocolate with an 85% cocoa content, bitterly and wonderfully dark; you’ll find the addition of other flavors such as orange, cinnamon, vanilla, and even chipotle chili powder enhance the complexity of the chocolate’s inherent flavor and aroma. You won’t miss that sugar one bit.

Further, these Mayan chocolate truffles are more simplistic and rustic – they require no hand molding; rather, simply chill the chocolate in the refrigerator and cut away at it to form beautifully imperfect bite-sized pieces. Beauty lies in imperfection.

Jump to Recipe

Rustic Mayan Chocolate Truffles
Rate this Recipe
4.3 from 3 votes
24 truffles

Mayan Chocolate Truffle Recipe

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Print Save Recipe Click to Remove Ads

Ingredients

  • 10 oz chocolate with 85% cocoa content (chopped coarsely)
  • zest of 1 orange
  • 1 teaspoon ground ceylon cinnamon
  • ¼ teaspoon chipotle chili powder
  • 1 vanilla bean
  • 1 fine sea salt
  • 1 cup coconut milk
  • 1 tablespoon coconut oil
  • cocoa powder (for dredging truffles)

Instructions

  • Toss chopped chocolate into a mixing bowl with the zest of one orange, cinnamon, chipotle chili powder, the contents of one vanilla bean and a dash unrefined sea salt.
  • Bring coconut milk and coconut oil to a slow simmer in a saucepan over a moderate flame.
  • Pour coconut milk and oil over the chopped chocolate and seasonings then stir continuously with a wooden spoon until the chocolate is thoroughly melted and the mixture, or ganache, becomes thick, uniform and glossy.
  • Transfer the mixture to a plate lined with parchment paper, molding into a log as best you can, and allow it to harden in the refrigerator for eight to twelve hours, or overnight.
  • After the Mayan chocolate has hardened in the refrigerator for eight to twelve hours, remove it, unmold it from the parchment paper and carve it into irregular bite-sized chunks.
  • Toss the chunks with cocoa powder and serve.

Other naturally sweet recipes you might like

More ideas to check out

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Mike says

    5 stars
    Loved this recipe. Turned out so well. Though I would recommend buying the Theo's chocolate direct from the company website. The prices on Amazon are up to 10x the price that Theo's charges.

    Reply

  2. Deb says

    5 stars
    These are amazing. Spread mixture into a 9 x 12 parchment paper lined pan and put into the freezer for a couple of hours before breaking in to small pieces and tossing in cocoa. Might even venture to add another 1/8 tsp of chipotle
    Chili powder, maybe. Delightful!

    Reply

  3. Jen says

    3 stars
    Help! I'm following this recipe (to the letter) as part of a holiday promotion for my business and something is going wrong: the mixture never becomes "thick, uniform, and glossy." Instead it's more like oily and clumpy. What's going wrong? Thanks so much for your help!

    Reply

  4. Emily says

    Thank you for the great post! I have been searching everywhere for a spicy mayan chocolate recipe, and this is inspiring I made my first batch of spicy chocolate ever tonight it's in the fridge now! I'm so excited to taste it!

    Reply