Ingredients
Hot chocolate spices:
- Cinnamon: 1 teaspoon (ground)
- Nutmeg: 1/4 teaspoon (ground)
- Cayenne pepper: half a teaspoon (crushed)
- Chocolate: ½ cup (dark and cut into small pieces)
- Cream: ½ cup (heavy)
- Salt: a pinch
- Cocoa powder: 3 tablespoons (raw)
How to prepare
- Mix all the spices in a bowl together to prepare the mixture of ingredients, stirring until well combined and set aside.
- Finely chop the chocolate and set it aside in a small bowl.
- Put the heavy cream in a small saucepan over a medium heat and let it boil for a minute.
- Pour the cream mixture over the chocolate and leave for 30 seconds, then add the mixture and salt, and stir until the chocolate melts and becomes smooth.
- Cover and refrigerate overnight or for at least four hours.
- Scoop out 1 tablespoon of the chocolate filling once it is firm and roll it into a ball. Place on a cookie tray and continue until all the balls are rolled.
- Put the cocoa powder in a small bowl and roll each ball in cocoa to give it a matte layer.
- Put the bowl in the oven at 180 ° C for an hour and a half, until it is well baked.
- Let cool, sprinkle with powdered sugar and cinnamon to taste, and serve.
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