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Savory Vegan Chocolate Truffles: Not Just for Dessert

These deceptively sweet-looking truffles are more appropriate as an appetizer than dessert and offer a titillating glimpse of chocolate’s saucy side.

by Robin Robertson

December 6, 2009

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Serves: 10
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Makes 10 truffles

What you need:

  • 2 ounces (1/4 cup) unsweetened chocolate, chopped
  • 3 tablespoons peanut butter
  • 1-1/2 teaspoons confectioner’s sugar
  • 1 teaspoon ancho chili powder
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 1/4 teaspoon cayenne
  • 1 cup tortilla chips or corn chips, finely ground

What you do:

  1. In a double boiler, melt chocolate over simmering (but not boiling) water. Stir until smooth and remove from heat.
  2. In a bowl, whisk together the peanut butter, sugar, ancho chili powder, cinnamon, pinch of salt, and cayenne, and mix until blended. Whisk in the chocolate until the mixture is well combined. Refrigerate for 15 minutes to firm up slightly.
  3. Roll the mixture into 3/4-inch balls. Place the ground tortilla chips in a shallow bowl and roll truffles in the chips. Refrigerate for 30 minutes to set.

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