Mayan Chocolate Truffles Decadent and Easy Treat

Ingredients

• 8 oz dark chocolate (70% cocoa or higher), finely chopped
• 0.5 cup heavy cream
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 0.5 teaspoon cayenne pepper (adjust to taste)
• 1 pinch salt
• 0.5 cup cocoa powder (for dusting)
• 0.25 cup chopped pecans (optional, for coating)

Instructions

1. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat before it boils.
2. In a heatproof bowl, place the finely chopped dark chocolate. Pour the hot cream over the chocolate and let it sit for about 2-3 minutes to melt.
3. After the chocolate has softened, add in the vanilla extract, ground cinnamon, cayenne pepper, and a pinch of salt. Stir until the mixture is smooth and well combined.
4. Allow the chocolate mixture to cool slightly, then cover it with plastic wrap and refrigerate for about 1-2 hours, or until firm enough to scoop.
5. Once chilled, use a small cookie scoop or your hands to form the chocolate mixture into small balls (about 1 inch in diameter).
6. Roll the truffles in cocoa powder to coat, and for an extra crunch, roll some in the chopped pecans before they set.
7. Place the truffles on a parchment-lined tray and refrigerate for another 30 minutes to firm up again.
8. Serve chilled or at room temperature.