Dark Chocolate Truffles
Cocoa-Ancho Coating: Roll balls in 2 Tbsp. unsweetened cocoa powder and sprinkle lightly with ground ancho chile pepper.
Almond Coating: Roll balls in 1/2 cup ground toasted almonds.
Coconut Coating: Roll balls in 1/2 cup finely shredded unsweetened coconut.
Chocolate Coating: Dip balls in 8 ounces melted dark chocolate and place on a waxed paper-lined tray. Sprinkle with sea salt flakes. Let stand until set.
Peanut Butter Coating: Combine 3 ounces melted white baking chocolate and 1 Tbsp. peanut butter. Place balls on a waxed paper-lined tray and drizzle with peanut butter mixture. Let stand until set.
1/2 other carb, 1 fat