Recipe Directions

MEXICAN COCOA SHELL

1. In a microwave-safe medium bowl, combine 230g good-quality semisweet (50% to 65% cacao) chocolate, chopped, and 3/4 cup refined coconut oil.
2. Microwave at 20-second intervals until melted, stirring in between. 
3. Stir 3/4 tsp cayenne pepper + 1/2 tsp ground cinnamon + a pinch of ground allspice into melted chocolate.
4. Cool completely before using. If necessary, reheat for 10 to 20 seconds to remelt to a pouring consistency.
5. Store in an airtight container at room temperature for up to 2 weeks.

COOKIE-DOUGH TRUFFLES

1. Using 1 tbsp scoop, roll 110g safe-to-eat-when-raw cookie dough into 2,5cm balls; freeze until cold.
2. With a spoon, dip balls into the Mexican Cocoa Shell 3 times to layer coating, letting it set between dippings. Store in the freezer.