Dark Chocolate Chile Truffles

An insanely easy recipe for Dark Chocolate Truffles infused with spicy chile and a secret ingredient.  This is a sponsored post.

Are you ready for 4th of July?  Seriously, just yesterday it was January.  Am I right?  Well, if you are looking for an easy sweet treat for your 4th gathering, look no further.  These dark chocolate truffles go together really quickly and are so tasty that your guests won’t even have a clue that they have a secret ingredient.  Can you guess it?

Hummus.

It’s true.  Really true and realllllly good.  The dark chocolate hummus truffle mixture is enrobed in chile infused dark chocolate and sprinkled with fleur de sel.  Of course, if you don’t like salt on your truffles (yes there are folks that will say “why put salt on it”) then feel free to sprinkle whatever you want on top.  Maybe a little bit more chile?

Sabra is celebrating the 4th with a Four Course Celebration.  And to help them celebrate, I’m going to be giving away $100 Visa Gift Card & a box of Sabra products to one of my lucky readers.  All you need to do is pop over to Sabra (www.fourcoursefourth.com) and check out all of the delicious recipes and come back here and tell me which one you’d like at your 4th of July party.  That’s it.  Easy…and delicious.  Be sure to tell me in the comments below.

So back to the truffles.  2 words: easy & scrumptious.  Make some soon!

Print

Dark Chocolate Chile Truffles

Prep 10 mins

Total 10 mins

Yield 12 servings

Ingredients

• 1 1/2 cups finely grated dark chocolate
• 1/2 cup Sabra Classic Hummus
• 2 teaspoons ancho chili powder
• 6 ounce bar of chili infused dark chocolate (such as Lindt
• fleur de sel, for sprinkling on top

Instructions

1. Use a microplane or the smallest holes on a box grater and grate the dark chocolate very fine.
2. In a medium bowl, add the grated chocolate, hummus, and ancho chili powder. Stir until combined. Cover tightly and refrigerate for an hour, or until firm.
3. Use a hinged scoop and measure out 12 truffles on a parchment-lined baking sheet. Chill for 20-30 minutes.
4. In a medium saucepan, add the chili-infused dark chocolate and melt over low heat, just until melted. Stir until smooth. Using a fork, dip the chilled truffle into the melted chocolate and coat on all sides. Remove to a cooling rack and sprinkle with a pinch of fleur de sel. Repeat with remaining truffles. Chill if not using right away. Allow to come to room temperature for 5-10 minutes before serving.

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Disclaimer:  I am a paid brand ambassador for Sabra and post recipes and contests from time to time.  All opinions are my own.