Aztec Truffles

Note: You can substitute 1 teaspoon of chilli pepper powder for 1 teaspoon of cinnamon to add some dynamic flavor to the truffles. I have tried it and it turns out beautifully.

Thoroughly chop up chocolate into small, brittle pieces. Transfer to a large bowl.

On medium heat, bring cream to a simmer. DO NOT BOIL. We don’t want the cream curdling or lumpy. Pour hot cream into the bowl of chocolate and let it sit for several minutes so that the chocolate has a bit of time to melt. Add the salt, vanilla, chili pepper powder and rum. Stir with a spatula or spoon til the mixture is smooth and creamy and uniform in color.

Pour the chocolate mixture in the center of a large sheet of plastic wrap, roll it tightly closed forming a log shape, and place in the fridge. You can either remove the mixture when it has hardened to then cut out bite-size blocks of chocolate that are roughly 1″x1″ or you could remove it from the fridge after 10 to 15 minutes, and using a melon scoop, scoop out ball-shapes of chocolate, roll it in cocoa powder and serve.