TOTAL TIME: 1 hr 40 min
Prep: 20 min
Inactive Prep: 30 min
Cook: 50 min
3 tablespoons eucalyptus honey
2 medium dried chiles or 1/2 teaspoon ground chile flakes
1 whole allspice
1 vanilla pod, split in half
4 1/4 cups boiling water
1 3/4 ounces yerba mate (Ilex paraguariensis) tea leaves
7 ounces dark chocolate (85-percent cocoa solids)
3 teaspoons soft brown sugar
1 teaspoon cocoa powder
Mix together the honey, chiles, allspice and vanilla in a saucepan, and then add the boiling water and yerba mate. Simmer until the liquid reduces to about 2/3 cup, about 45 minutes. Strain and let cool to room temperature.
Put the chocolate in a glass heatproof bowl over a pot of simmering water, without touching the water, and let melt.
Stir the cooled mate mixture into the melted chocolate, and then refrigerate until it takes on a fudge-like consistency, about 30 minutes.
Mix together the sugar and cocoa powder in a shallow bowl. Scoop a teaspoon of the chocolate truffle mixture and roll into a small ball, and then roll in the sugar and cocoa powder to coat. Place each coated truffle in a small paper case. Repeat until all the mixture is used.
This one is mainly for adults, because of the caffeine, but you can let older children have one or two! Don't eat more than 6 a day.
Keep in the refrigerator. Eat within 1 week.
The content of this program is for entertainment purposes only, and is not intended as medical advice. Always consult a professional healthcare provider before trying any form of therapy or if you have any questions or concerns about a medical condition. The use of natural products can be toxic if misused, and even when suitably used, certain individuals could have adverse reactions.