Chocolate Chili Truffles

1. 1

   In a large saucepan, melt chocolate over very low heat.

2. 2

   Stir in agave, chili, almond extract, and coconut milk.

3. 3

   Refrigerate for 20-30 minutes or until mixture is about the consistency of a thick frosting.

4. 4

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

5. 5

   Combine the almonds and cocoa powder in a shallow bow.

6. 6

   Roll the truffle balls in the almond-cocoa mixure.

* Per serving · 4 servings · Values may vary.

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