Chocolate Chili Truffles

1. 1

   In a large saucepan, melt chocolate over very low heat. Stir in agave, chili, almond extract and coconut milk. Refrigerate for 20-30 minutes or until mixture is about the consistency of a thick frosting.

2. 2

   Scoop mixture into balls and set aside on a parchment paper-lined plate or baking sheet.

3. 3

   Combine the almonds and cacao powder in a shallow bowl. Roll the truffle balls in the almond-cacao mixture.

4. 4

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.