One (or three) after a nice meal. Paired with a glass of wine (I know you are not supposed to have dessert with good wines… but really…) Or as part of a dinner party dessert table. These hit all the right notes.
Plus, they are essentially guilt free. How good is that.
I love buying great quality cacao paste for these, but feel free to use 99% dark chocolate (Lindt makes it). You can roll them up in the traditional (unsweetened) cocoa powder, but they are also great covered in hazelnut meal (or you can even sneak a toasted hazelnut in the middle for a surprise factor).
Oh, and feel free to play with your poison. Use dark rum or whisky for a more conventional touch, but orange and coffee infused liquors will be heavenly as well. Get creative.
click through for recipe
200 g (7 oz) cacao paste (or 99% dark chocolate)
180 mL (3/4 cup) coconut milk
60 mL (1/4 cup) almond milk
1 TBS ground chia seeds
30 mL (2 TBS) coconut oil
1 tsp vanilla extract
45-60 mL (3-4 TBS) dark agave nectar
30 mL (2 TBS) dark rum, whisky (or poison of choice)
Break the cacao paste into small pieces and place in a large bowl. Set aside.
In a saucepan, put the coconut milk, almond milk, chia seeds, coconut oil and vanilla extract to boil over low heat, whisking from time to time to incorporate.
Pour the coconut and almond mixture over the cacao paste, cover with a kitchen cloth and leave to melt (about 10 minutes). Whisk to incorporate and add the agave nectar, sweetening to taste. Add the alcohol of choice, mix thoroughly and leave to cool. Once cooled, place in the fridge to allow to set completely (about 3-4 hours).
With a melon spoon (or normal spoon), carve out chunks of chocolate, roll with your hands and dust in cocoa powder (or hazelnut meal) (or powdered sugar).
Keep in the fridge for up to 5 days. Before serving refresh with cocoa powder and allow to come to room temperature.
makes about 24
IMPORTANT NOTE: while I provide measurements in both grams and cups throughout my recipes, I tend to favour weighing the ingredients for greater precision. Measuring by cups depends on too many variables (starting with how you pour the flour) and can be imprecise. I therefore highly suggest following the metric measurements for best results.