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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Nancy
These should come with a warning label - "caution, prolonged exposure may result in consuming the entire batch!" - which is pretty much what would happen if I made these! I adore cinnamon and chocolate and the cayenne is a perfect way to balance the sweetness!!
valentina
Thank you, Nancy. Love the warning label idea. If only I'd had it before I ate all of them. 😉 xo
Kelly | Foodtasia
Valentina, these spicy truffles are so pretty with the red sprinkles - a little hint of what's to come! I've never tried chocolate with chilies but I am so intrigued. I'll definitely have to try it! Your tips for making truffles are great - Thank you!
valentina
Thank you Kelly. It's a really interesting combination -- perfectly sweet and spicy. Hope you try them and Happy early Valentine's Day! 🙂
David @ Spiced
The first time I heard about chilies mixed with chocolate, I was totally skeptical! If I recall, it was in a hot chocolate recipe that I stumbled across years ago. But I put my reservations aside and tried it...and I was hooked! These truffles look amazing, Valentina! The little sprinkle of red sugar on top is key for presentation. You nailed it!
valentina
Thank you so much, David! You're very kind. 🙂 I remember being skeptical when I first tried this sweet-hot combination, but love it too. I figure since we've combining these flavors since practically the beginning of time, there must be something to it. 🙂
Dawn
These look divine, Valentina!! I love how chocolatey and rich they are! And I definitely would love the cayenne in there for a little something special. These would be so much better for Valentine's day than any store bought chocolates! Pinned 🙂 Have a wonderful week ahead!
valentina
Awww, thank you Dawn. I hope you have a wonderful week too -- and Happy Valentine's Day! XO
Ron
Valentina, this is a sweet and spicy post if ever I saw one. Also, your images are stunning, good work. I've never made truffles, but you make it look doable for an old cook like me. Question, when you say heavy cream, How heavy. We have 35% and 40% fat over this way, which would be best for these lovely spicy sweets?
valentina
Hi Ron, I'm positive you could make truffles! 🙂 If you can get the 40%, that's the best (here it's called Manufacturing cream), but I've made these with "regular" heavy whipping cream, which I believe is more like 30% (if not less), and it's still delicious, maybe just not quite as thick and rich. Enjoy!
Christina Conte
I used to make truffles every holiday season for years and years, but haven't made them in so long! I always am struggling with time during the holidays the past few years! I've never tasted a spicy truffle, but I love hot pepper and chocolate, so why not? Beautiful shots, Valentina! Happy Valentine's Day!
angiesrecipes
They look seriously yummy and beautiful with those pinky sugar sprinkles.
valentina
Thanks so much! I was so happy I just happen to have those in my pantry. 😀 Happy early Valentine's Day.
Carly
How long do these keep in a cold garage??
valentina
Hi Carly, I would say up to 2 weeks, in a tightly sealed container. 🙂 Enjoy!
Veena Azmanov
Love the look of this cute little Truffles. The flavors to it are amazing and great for a party platter too.
valentina
Thank you, Veena! Yes, truffles are so fun for parties! 🙂
Rachel
Thank you, When I go to serve them will they start to melt or will they turn out like the ones you would buy from a store? I'm sorry, I'm new to the whole candy making thing and really want to impress my friends and family. I just need the right person to help me! I also enjoy making cakes and cupcakes and I may need some help with that as well..
Any help or advice is appreciated verrrry much! Thank you Valentina...
valentina
Hi Rachel, here are a few of truffle making tips:
1) Make sure the ganache (chocolate-cream mixture) is totally solidified before you shape the truffles -- to be sure, refrigerate it for several hours.
2) I often freeze the scooped ganache for about 10 minutes or so before dipping them in the melted chocolate. This will help it hold its shape.
3) You want the melted chocolate to be warm enough that it easily coats the truffle, but NOT hot -- or it will melt the ganache.
4) If at any point you feel the ganache is getting too soft while you're shaping the truffles, put it back in the fridge to firm up again.
5) And to get to your question . . . if you're worried about them melting when you want to serve them, keep them refrigerated for about 10 minutes before hand -- though they should be okay at room temp.
* Truffles can be tricky the first few times you make them -- I promise you it took me at least a few times when I was learning.
Feel free to email me directly if you want -- I'm happy to answer your questions. Valentina [at] cookingontheweekends [dot] com 🙂
Rachel
Well hey there again girlie! Could I do 1 cup melted chocolate to 1 cup heavy cream for the ratio? It sounds easier since I would need to cut this recipe in half... I may be the only one eating them if they turn out bad. Lol. Also, are these truffles sweet still? Or are they super hot? Or both? The cayenne doesn't take away from the yummy goodness of the truffles does it?
Another question to you... Am I able to join your website or any groups you may be in as far as cooking or baking? I'd love to become socially involved with other lovers of food and cooking like myself....?
valentina
Hi Rachel! These truffles are sweet and hot. 😉 And if you enjoy the bit of heat, it doesn't take away from the chocolatey goodness at all! You can subscribe to my site (in the right hand side bar -- I'd love it), to get recipe updates -- but, if you're looking for more interaction (especially in the baking world), you should definitely join http://www.bakespace.com -- I think you will love it. You can chat with others about recipes, food, and anything related. 🙂 Valentina
Rachel
Thank you, is there anyway I could look to you for advice and such?! You seem very nice and you actually responded to my first message and I never expected that. Usually I never hear from folks. I'm only 20, turning 21 in April. I tried making coffee flavored truffles tonight and the ganache part never really set, it's almost like a fudge consistency, it's gooey but firm... It's just weird. It's not firm enough to roll into balls, way too sticky. What the hell did I do? Ugghhh.... I soose I should be e-mailing you directly now hey!? Sorry for bugging you, but you seem great at what you do.
Oh! I almost forgot, I got some Biscoff spread and want to make you're truffle recips, but am too afraid I will ruin that as well.....
valentina
What did you use to flavor the truffles? Espresso powder? Coffee grounds? I will help you -- I know you'll have success! 🙂