In celebration that today is rather than isn’t, I am sharing a special treat to honor the Mayans. They loved chocolate as much as I.
Mayan Truffle Cake for two
3/4 cup whipping cream
1/4 tsp salt
1/8 tsp nutmeg
1/4 tsp cinnamon (plus more for dusting)
1/8 tsp smoked paprika
4 oz bittersweet (70%) chocolate–melted
cocoa powder for dusting
Spray 2-8oz ramekins with pan spray,then line with plastic wrap. Set aside. Pour cream in a bowl large enough for whipping. add in the salt, nutmeg, 1/4 tsp cinnamon and smoked paprika. Whip to soft peaks. Allow to warm a little (you do not want the whipped cream to be super cold for the next step). Add about 1/4 of the whipped cream to the chocolate mixture and stir until it has been fully incorporated. This will lighten the mixture a bit, which will make it easier to fold in the cream in the next step. Gently fold the remaining cream into the chocolate mixture. If your cream is too cold at this point, your chocolate will clump up and not incorporate well into the mixture, so be careful. Pour into prepared ramekins, smooth down the top and place in refrigerator for about 2 hours or longer, if you have the time.
When ready to serve, invert onto serving place and dust with cocoa powder and cinnamon. Serve with rich dark coffee