Coconut milk and cinnamon combine with chocolate and yerba maté, a traditional drink in Uruguay and other South American countries touted for its health benefits, in this delicious treat. Serve with orange slices for an especially sharp contrast on the palate.
1/2 cup unsweetened cocoa powder, for rolling the truffles
Fill a saucepan halfway with water and bring to a simmer over medium-low heat. Place a small metal bowl on top of the saucepan to create a double boiler. Add the chocolate to the bowl and melt over moderate heat.
Pour the coconut milk into a second medium saucepan and bring to a simmer over medium heat. Add the tea and cinnamon, cover, and remove from heat for 5 minutes. Strain the coconut milk mixture directly into the chocolate, using a fine-mesh strainer. Discard the tea leaves. Whisk the chocolate mixture until the chocolate is uniformly melted and the coconut milk has been incorporated. Refrigerate the chocolate until firm, about 2 hours.
Sift cocoa into a bowl. Using a measuring spoon, scoop up 1 teaspoon of chocolate and quickly roll into a ball about 3/4-inch across. Drop into cocoa; roll each truffle in cocoa to coat. Chill until firm. Store in an airtight container in the refrigerator for up to 2 weeks.
Per Serving: Serving size: 2 truffles, 100 calories (70 from fat), 8g total fat, 4.5g saturated fat, 9g carbohydrates, (2 g dietary fiber, 6g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.