Mexican Chocolate Cinnamon Truffles
Silky ganache truffles flavored with cinnamon, a hint of cayenne, and vanilla in the tradition of Mexican hot chocolate, then rolled in cocoa and cinnamon sugar. No cooking required — just melt, mix, chill, and roll.
Ingredients
- 8 oz dark chocolate (70% cacao), finely chopped, finely chopped
- 1/2 cup heavy cream
- 1 tsp ground cinnamon
- 1/8 tsp cayenne pepper
- 1 tsp pure vanilla extract
- 2 tbsp unsalted butter, softened, softened
- 1/4 cup unsweetened cocoa powder (for coating)
- 1/4 cup cinnamon sugar (for coating)
Instructions
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1
Place 8 oz dark chocolate (70% cacao), finely chopped in a heatproof bowl. Heat 1/2 cup heavy cream in a small saucepan or microwave until steaming but not boiling, then pour over the chocolate. Let stand 2 minutes, then stir from the center outward until completely smooth.
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2
Stir in 1 tsp ground cinnamon, 1/8 tsp cayenne pepper, 1 tsp pure vanilla extract, and 2 tbsp unsalted butter, softened until the ganache is glossy and uniform.
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3
Cover the bowl and refrigerate until the ganache is firm enough to scoop, at least 2 hours.
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4
Mix 1/4 cup unsweetened cocoa powder (for coating) and 1/4 cup cinnamon sugar (for coating) together in a shallow dish.
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5
Use a melon baller or small spoon to scoop heaping teaspoon-sized portions of ganache. Roll quickly between your palms into balls, then roll in the unsweetened cocoa powder (for coating) and cinnamon sugar (for coating) coating.
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6
Place truffles in a single layer on a parchment-lined tray and refrigerate until set, about 15 minutes. Serve at cool room temperature.