Mexican chocolate truffles -- and spicy chocolate truffles in general -- have been growing in popularity over the years. These Mayan Chocolate Truffles are a sweet and spicy combination that's incredibly delicious.
My whole family loves Mexican food, so a while ago we had a fun dinner party that was a Mexican food fest of sorts, and it was a whopping success!
(I've listed our delicious menu below.)
It was absolutely lovely -- I think everyone left happy and full. These Spicy Mayan Chocolate Truffles were one of the desserts.
They were gone almost as quickly as I set the platter down on the table. I love when that happens -- as long as I get my share, that is.
The timeless Mayan combination of chilies, spices, and chocolate has seduced food lovers for thousands of years. So of course it makes sense that we love spicy chocolate truffles.
What do they taste like?
They have a fiery bite and a creamy, rich sweetness.
Mexican chocolate truffles are also the perfect Valentine's Day dessert! 
I was going to decorate the Mexican chocolate truffles with white chocolate, but the red sugar in the pantry caught my eye.
It was an obvious choice, because it would add perfectly to the "red-hot" flavor!
If you are loving the idea of Mexican chocolate truffles, you might also love a little heat in your hot chocolate.
If so, you'll go crazy for this cozy Spicy Mayan Hot Chocolate -- especially on a chilly afternoon . . . . with a blanket on the sofa. 😉
Enjoy every last one of these spicy chocolate truffles!
Recipe Tips and Substitutions
- If you love chocolate, but want to skip the heat, you can! Just don't add the cayenne pepper, or add less.
- And if you want to keep it pure, you can also leave out the cinnamon.
- If you're going to add any sprinkles, do so immediately after dipping the truffles -- they have to be a bit wet for them to stick.
- You can make the ganache up to four days ahead of time.
- You can melt the chocolate and dip the truffles up to eight hours ahead of time, and at least three hours ahead.
Our Mexican Food Fest Menu
An (Almost) Classic Bloody Mary
Roasted Poblano Guacamole and Tomato Poblano Salsa
(Served with my all time favorite Chicas Corn Chips)
Mexican Chopped Salad with Honey-Chipotle Lime Dressing
Puerco en Salsa Verde
Spicy Mayan Chocolate Truffles
Spicy Mayan Chocolate Truffles Reicpe
* Please note that the majority of the prep time is refrigeration time.
Ingredients
- 1½ pounds bittersweet chocolate, finely chopped
- ¾ cup heavy cream
- 2 teaspoon vanilla extract
- ½ teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- red sugar for decoration
Instructions
- Remove 12 ounces of the chocolate and place it in a medium-sized mixing bowl. Set aside.
- In a medium-sized saucepan, scald the cream with the vanilla. Tiny bubbles will appear on the edges of the pan, and it should be very hot, but not boiling.
- Pour the hot cream over the 12-ounces of chocolate and let stand for 4 minutes. Use a spoon to stir to blend and set aside. This mixture is called ganache. Gently stir in the cayenne and cinnamon. Let it come to room temperature, cover with plastic wrap and chill in the refrigerator until it becomes completely firm, at least 6 hours.
- Cover two baking sheets with parchment paper and, in a double boiler, melt the remaining 12-ounces of chocolate.
- Remove the firm ganache from the refrigerator and use a 1-inch cookie scoop to scoop out about 5 dozen truffles, placing them on one of the parchment-covered baking sheets. Now place the shaped truffles in the refrigerator for at least 30 minutes.
- Using a fork, carefully dip each truffle into the melted chocolate to coat it evenly and place them on the other parchment covered baking sheet. You can use a small knife to help you remove the covered truffle from the fork. The truffles will set at room temperature. If desired, sprinkle them with red sugar when they are about halfway set.
- Once set, you can put the truffles in paper truffle cups.
NOTES
NUTRITION
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Rachel
Hello, I can't seem to get a good, simple recipe for truffles. Can you help me please? I tried one recipe and my truffles softened as soon as I removed them from the fridge. I can't seem to get it right. Please help me!
valentina
Hi Rachel, Yes, I can help -- you can follow this recipe exactly if you omit the cayenne, cinnamon and red sprinkles. If you do this, you will have a classic chocolate truffle! Promise! 🙂
shelly
How do you store them? And how long are they good for?
valentina
Shelly, these should be stored in a cool, dark place. They can also be refrigerated, but the filling will then become solidified. The will be good for at least a week or two -- though they will taste better closer to the time they're made. 🙂 Enjoy!
shelly
I would like to mail them to a friend. any suggestions?
valentina
Once they're totally set up, I'd pack them in an airtight container surround by tissue paper, lightly crumbled -- to keep them in place. Should be fine. 🙂
Stephanie
Oh okay thank goodness 🙂
Stephanie
Hey err I accidentally used cooking cream instead of whipping cream for the ganache will it still turn out okay? >.<
valentina
Stephanie, I'm not exactly sure what "cooking cream" is, but I suspect it's quite thick? It's likely the same as whipping or heavy cream -- so it'll be fine. 🙂
Stephanie
Hey thank you so much for this recipe! I'm thinking of making these for Valentine's Day and I'm wondering if I just omit the spices it would still make a nice truffle right? Thank you again 🙂
valentina
Exactly, Stephanie. Simply omit the spices, and you'll have a classic chocolate truffle. Enjoy and happy early Valentine's Day! 😉
amee
i like the timelines!!! these are perfect for fun packaging. Better Homes and Gardens always published great creative packaging tips and ideas!
Anna
This truffles have an attitude on their own! What I love about truffles is that it is chocolatey without the messy part, I bite, and it is all gone...I am including this dish for Thanksgiving, I am already thinking of red and green ribbons 😉
Jason DeMartino
Looks like you use a 2-to-1 ratio, chocolate to cream. Does that make a really stiff ganache? Do you let it soften a bit before you scoop the truffles?
valentina
Hi Jason! Actually it's just about 1:1 -- 12 oz chocolate and 3/4 cup cream. the remaining (20 oz) chocolate gets melted for dipping the truffles. I do let the ganache get completely firm in the fridge, though. So that when the bowl is turned upside down, nothing moves! I scoop them that way so they have a nice shape. As always, thanks for exploring my recipes! 🙂
Anonymous
Really can't wait to try these next week! They have to be soooo good.
sippitysup
Chocolate truffles that bite you back. GREG