Mexican Chocolate Cinnamon Truffles

Name: Mexican Chocolate Cinnamon Truffles
Prep time: 20 min
Total time: 20 min
Yield: 20 servings
Cuisine: Mexican
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)

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.

20 minEasyServes 20110 cal/serving

MexicanDessertNo-CookVegetarianLow CarbGluten-FreeNut-FreeLow-SodiumPork-Free

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

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.
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.
3

Cover the bowl and refrigerate until the ganache is firm enough to scoop, at least 2 hours.
4

Mix 1/4 cup unsweetened cocoa powder (for coating) and 1/4 cup cinnamon sugar (for coating) together in a shallow dish.
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.
6

Place truffles in a single layer on a parchment-lined tray and refrigerate until set, about 15 minutes. Serve at cool room temperature.

Questions

Can I make Mexican Chocolate Cinnamon Truffles dairy-free?

Yes. The dairy in this entry is 1/2 cup heavy cream, 2 tbsp unsalted butter, softened, softened. Swap the cream for full-fat coconut milk or an oat cooking cream; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Mexican Chocolate Cinnamon Truffles ahead?

Yes, it takes well to being made ahead. Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Mexican Chocolate Cinnamon Truffles?

Yes. As written it serves 20. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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