Mexican Chocolate Truffles - A super easy recipe with simple ingredients, jazzed up a bit with some Mexican vanilla and cinnamon, and a little spice with cayenne pepper.
Here's one more post, just under the wire for the Holiday season. These chocolate truffles were inspired a few months ago by my then-upcoming trip to Mexico. The Yucatan was absolutely beautiful and inspiring and there are so many dishes that I want to recreate from our time there!
My faves were Panuchos and Sopa de Lima. But the chocolate there was fantastic too. One night we went to this little chocolate shop in Merida and had chocolate frappes. They were so good we all ordered a second one!
I was able to bring home some Mexican vanilla and cinnamon, although airport staff deemed my molcajete too heavy to bring carry-on! I guess I should have known...
Anyway, if you need a quick and easy Christmas treat, here it is. Only a couple of ingredients for a really fancy looking treat.
I also have a whole collection of Christmas Cookies that you could try.
- Shortbread Cookies
- Mint Pinwheel Cookies
- Gingerbread Men
- Gingerbread Biscotti
- A really fun Christmas Bark
How to Make Mexican Chocolate Truffles
To make these truffles, mix together the chocolate and cream in a microwaveable bowl. Microwave for about 15 seconds at a time to melt the chocolate, stirring in between.
Whisk the mixture until smooth and then add in the vanilla, cinnamon, and cayenne powder.
Refrigerate the mixture for about half an hour, or until thick enough to scoop and roll into balls.
Once the mixture is cold and thickened, use a scoop to scoop out truffles balls, laying them on a plate or parchment paper. Roll each ball in your hands until smooth. I had to wash my hands every few truffles because the warth of your hands melts the chocolate a little. Roll each truffle in cocoa until coated.
Serve immediately or refrigerate until serving.
Mexican Chocolate Truffles
- 8 oz chocolate
- ½ cup whipping cream (heavy cream, 35%)
- 1 teaspoon vanilla (Mexican, if possible)
- ¾ teaspoon chili powder
- ¼ teaspoon cinnamon (Mexican, if possible)
- ⅛ teaspoon cayenne
- ¼ cup Hershey's Special Dark Cocoa (for rolling)
- Melt the chocolate and whipping cream together in short intervals in a microwave. Whisk together and add the vanilla, cinnamon and cayenne.
- Set in the fridge to harden, for about half an hour.
- Scoop and roll into balls, then roll in cocoa. Serve immediately or store in the fridge.