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

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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.

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Questions

How long does Mexican Chocolate Cinnamon Truffles take?

As written, 20 minutes: 20 of prep and 0 of cooking. The longest single stretch is the hands-off wait in step 3, 2 hours. That wait sits outside the stated prep and cook times, so plan around it.

Is Mexican Chocolate Cinnamon Truffles spicy?

Moderately. The heat in Mexican Chocolate Cinnamon Truffles comes from 1/8 tsp cayenne pepper. For a milder plate, halve the cayenne; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Mexican Chocolate Cinnamon Truffles gluten-free?

Yes. As written, nothing in the ingredient list for Mexican Chocolate Cinnamon Truffles is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the chocolate.

How many carbs are in Mexican Chocolate Cinnamon Truffles?

One serving (the recipe makes 20) has 12 g of carbohydrate in about 110 calories, with 2 g protein and 6 g fat, plus 1 g fiber and 40 mg sodium. The figures are estimates computed from the ingredient list.

Can I make Mexican Chocolate Cinnamon Truffles ahead?

Yes, it takes well to being made ahead. Sugar keeps: store Mexican Chocolate Cinnamon Truffles airtight at cool room temperature for one to two weeks, with parchment between layers. Humidity is the enemy, so the refrigerator is only for a warm kitchen.

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