Thursday, November 20, 2014

Mexican Hot Chocolate Truffles

  • These were pretty easy and so decadent, we only have about six left :) 
  • Didn't get pictures until a packed a few up as a gift. 
  • 8 ounces semi-sweet chocolate (I used Ghirardelli chocolate bar)
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • Chocolate melts for dipping, or powdered sugar, cocoa and/or sprinkles for rolling

  • Break or cut chocolate into pieces. Place heavy cream in a small saucepan and heat just until it bubbles. Pour over chocolate. Stir until all chocolate is melted and mixture is smooth. (If it is cold in your house and your chocolate doesn’t want to melt all the way you can put it in the microwave in 10 second increments to aid in melting.) Stir in vanilla, cinnamon, and cayenne. Chill mixture for at least 2 hours. You can also let it sit overnight. 
  • Use a cookie scoop (1 or 2 tablespoon) to scoop balls of truffle. Roll into uniform balls and place on a wax paper lined cookie sheet.
  • Melt chocolate melts according to package directions. Dip truffles in chocolate and top with sprinkles, if desired. You can roll them in cocoa, powdered sugar, or sprinkles. I just drizzled them with white chocolate.

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