Truffles are one of those treats that look like they’d be really hard to make, yet are actually one of the easiest to master.
In their simplest form, truffles are nothing more than some heated heavy cream poured over chopped chocolate. The mixture (called “ganache”) is stirred and chilled, and then scooped into little balls. Voila, truffles!
Of course, you don’t need to stop there. You can infuse the cream, use any variety of chocolate, and add an infinite assortment of mix-ins. And if you want to get super fancy, you can give those truffles a roll in your choice of sprinkles, chopped nuts, flaked coconut, confectioners’ sugar — the list goes on and on.
I thought it would be fun to incorporate a warm weather version of a delicious Mexican hot chocolate drink — in truffle form. Rich chocolate ganache is flavored with cinnamon and cayenne pepper, which are the signature spices in this drink. The mixture is then chilled, shaped into balls, and rolled in cocoa powder for a unique sweet and spicy dessert!
Mexican Hot Chocolate Truffles
- 8 ounces bittersweet chocolate, chopped
- 4 ounces heavy cream
- 3/4 teaspoon cinnamon
- 1/8 teaspoon cayenne pepper
- Unsweetened cocoa powder
- Place the chocolate in a medium bowl; set aside. Heat the cream, cinnamon, and cayenne pepper in a small saucepan until small bubbles form around the edges. Remove from heat and pour over the chocolate.
- Let sit for 5 minutes and whisk until smooth and completely emulsified. Place in the fridge until firm enough to scoop (1-2 hours).
- Using a melon baller, tablespoon, or small ice cream scoop, scoop out mixture and shape into balls (slightly dampened hands will prevent sticking). Roll in cocoa powder; keep chilled until ready to serve. The truffles will last for at least a month in the fridge.