Pamela had the brilliant idea of melting down the mellowcreme with a few other goodies, making balls and coating them in chocolate. I was feeling too lazy to do the whole melting chocolate and dipping thing, so I decided to just coat the balls in a cocoa/icing sugar mix instead. In place of the powdered sugar and cherries in the original, I used the hot chocolate mix and coconut. Without the half and half, I simply used almond milk (which is what I drink), but since the candy corn isn't vegan (and neither is the cocoa mix) it was purely for convenience. I think you could probably use any liquid you cared to, and since these ones used coconut and coconut oil, a dash of coconut milk or cream would have been great too!
Finally, to make the "hot" chocolate flavour pop, I added a dash of my current favourite chili pepper - ancho - which added a little "pique" without setting your mouth on fire!
Mellowcreme Hot Chocolate Truffles
1 cup candy corn
1 tsp virgin coconut oil
1 tbsp almond milk
¼ cup fine-shred unsweetened coconut
1 tbsp icing sugar
1 (28g) packet hot chocolate mix (or make your own - I love Frugal Mama's)
¼ tsp ancho chili powder
1 tbsp cocoa + some for dusting
1 tbsp icing sugar, for dusting
- Melt the candy corn and coconut oil together in the microwave (30 second intervals, stirring in between).
- Add the almond milk, coconut, icing sugar, hot chocolate mix, chili powder and cocoa, stirring well.
- Scrape onto a sheet of waxed paper and smooth into a uniformly thick, rectangular layer.
- Cool until you can handle the dough, then cut it into equal sized cubes.
- With greased or icing-sugar coated hands, roll each cube into a ball and and place in a plastic zip-top bag.
- Add the cocoa and the icing sugar, seal the bag and shake to coat the balls completely.
- Re-distribute the balls in one layer (keep them in the bag) and place in the refrigerator for 15-20 minutes to firm up.
Total Fat: 0.9 g
Cholesterol: 0.1 mg
Sodium: 28.9 mg
Total Carbs: 14.2 g
Dietary Fiber: 0.3 g
Protein: 0.2 g