I am a complete and total chocolate junkie. I love it in just about any form, but one of my favorites is Mexican Hot Chocolate. These truffles have the same flavors, but they're a little spicier. I'm not saying that they're hot, but there's definitely a burn in the back of your throat.
Mexican Chocolate Truffles
6 ounces bittersweet chocolate
2 ounces semisweet chocolate
3/4 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons sugar
1 teaspoon cinnamon
1/2 teaspoon chipotle chili powder
1 pinch cayenne pepper
1 pinch salt
1/4 cup cocoa powder
2 tablespoons powdered sugar
1/2 teaspoon chili powder
1. Measure the chocolate into a large mixing bowl.
2. In a medium saucepan, combine the cream, butter, sugar and spices. Bring just barely to a simmer.
3. Pour the cream mixture over the chocolate, and let sit for about five minutes, covered with a plate.
4. Mix the cream and chocolate together to form a ganache. The color of mine was so beautiful, I couldn't resist taking a picture of it:
5. Cover the ganache and chill it for at least a few hours, and up to overnight.
6. Using a small cookie scoop or two teaspoons (the kind you eat with), scoop out the ganache. I like to put mine on a chilled cookie sheet. Re-chill, in the freezer, for a few minutes if necessary.
7. Mix the cocoa powder, powdered sugar, and chili powder with a fork. Using your hands, roll the ganache into balls and roll these balls in the cocoa mix.
8. Store in an airtight container in the fridge until ready to serve.
- You can certainly reduce the chili powder and/or eliminate the cayenne if you don't want the truffles spicy.