These Mexican Chocolate Truffles are the perfect sweet treat after dinner. Indulge your taste buds with the surprisingly delicious combination of cayenne pepper and dark chocolate.
Don’t worry that the cayenne pepper will be too much. You’ll get a little hint of spicy chocolate, but the cocoa powder that coats the dark chocolate truffle mutes it so that it isn’t the main focus or flavor.
This is a fun dessert after dinner on Taco Tuesday and also makes a great treat on Cinco de Mayo. Our recipe makes enough to share (or not!). These homemade truffles will take your food celebration and flavors to the next level.
For a delicious Mexican meal, try these Pork Carnitas Street Tacos or our authentic Mexican Enchiladas. Whip up this amazing Mexican salsa recipe to go with chips.
What You Need To Make This Dessert
These homemade chocolate truffles require only 8 ingredients, most of which you likely
already have in your pantry.
● Dark chocolate: This adds a subtle sweetness to the truffles.
● Coconut cream: Adds a nice hint of coconut flavor and creaminess.
● Vanilla extract: Pure vanilla extract delivers the best flavor.
● Ground cinnamon: Adds a hint of warm flavor.
● Ground allspice: Another subtle spice that pairs perfectly with the other ingredients.
● Salt: For flavor.
● Cayenne: Just a pinch goes a long way.
● Cocoa powder: Adds a subtle coating and texture that chocolate lovers will enjoy.
How to Make Mexican Chocolate Truffles
Finely chop the chocolate as it’s easier to melt when the pieces are small. Transfer the
chocolate to a heat-proof bowl.
In a saucepan over low heat, melt coconut cream. You don’t want to allow it to come to a
full boil, as it can split when mixed with the chocolate. See the notes below if this
happens.
Just as it’s about to simmer, remove the pan from the heat. Pour the coconut cream over
the chocolate.
Stir the chocolate mixture gently until the chocolate melts and is smooth. If the chocolate doesn’t completely melt, place the mixture in the heat-proof bowl over a saucepan of simmering water, stirring until it melts.
You can also heat the chocolate in the microwave, stirring after 10 second bursts. Again, don’t overheat the mixture or it will split.
Add the vanilla extract along with cinnamon, allspice, cayenne, and salt. Take a minute to
taste the flavor of the chocolate at this point so you can adjust the spice. Keep in mind
that the flavor will get a little bit deeper as it sets.
Cover the bowl loosely, as you don’t want any condensation to get into the chocolate. Chill for at least 2 hours until firm.
Prepare a baking tray with parchment paper or wax paper and set it aside.
Add the cocoa powder to a shallow bowl and set it aside.
Using a medium-sized cookie scoop or melon-baller, scoop the chocolate into round portions, about 2 teaspoons each. Gently roll the truffles between your palms to smooth them out, making about 25 round balls.
Take each ball of chocolate and roll it in cocoa powder, placing it on the baking sheet to re-harden.
Once these dark chocolate truffles are firm, they are ready to be served. They are wonderful with a hot drink or a glass of red wine.
Tips & Variations
These Mexican truffles have so many possibilities. Get creative and have fun with new flavors!
The cayenne is what gives these treats a Mexican flavor, and you can certainly leave it out to switch the flavor up, or add your favorite warm spice.
Not a fan of cocoa powder? Coat them in melted chocolate. You will want to freeze them before dipping them quickly into melted chocolate.
Add a little bit of sea salt to the top of the truffle for a fun bonus flavor.
For a special occasion, you could dip the chocolate truffles into colored sprinkles that coordinate with the celebration. There are so many food holidays and celebrations out there, so have fun.
Green sprinkles are perfect for St. Patrick’s Day, red and pink for Valentine’s Day, or you could even add a sugar football on top of the truffle for tailgating. The options are endless for how you can customize.
Note: Chocolate can be tricky, and different varieties have different fat content and stabilizers. If you use a product with higher cacao, it will have less fat, making it more likely to split when it’s heated. If the mixture does get too hot and splits, simply use an immersion blender, adding cold coconut cream a tablespoon at a time while pulsing until the mixture is smooth again.
How to Store It
Store truffles in a Tupperware container or another type of airtight container at room temperature for up to 1 week. You can also use a bowl covered with Saran Wrap.
For even longer storage, add any leftover truffles to a freezer-safe container or bag and freeze them. As long as you keep them airtight, they should stay good for up to 3 months.
More Chocolate Dessert Recipes
Chocolate Crinkle Cookies
Chocolate Covered Almonds Recipe
Dark Chocolate Almond Bark
Chocolate Covered Pretzel Rods
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Finely chop the chocolate as it’s easier to melt when the pieces are small.
-
Transfer the chocolate to a heat-proof bowl.
-
In a saucepan over low heat, melt coconut cream. You don’t want to allow it to come to a full boil, as it can split when mixed with the chocolate. See the notes below if this happens.
-
Just as it’s about to simmer, remove the pan from the heat. Pour the coconut cream over the chocolate.
-
Stir the chocolate mixture gently until the chocolate melts and is smooth. If the chocolate doesn’t completely melt, place the mixture in the heat-proof bowl over a saucepan of simmering water, stirring until it melts.
-
You can also heat the chocolate in the microwave, stirring after 10 second bursts. Again, don’t overheat the mixture or it will split.
-
Add the vanilla extract along with cinnamon, allspice, cayenne, and salt. Take a minute to taste the flavor of the chocolate at this point so you can adjust the spice.
-
Keep in mind that the flavor will get a little bit deeper as it sets.
-
Cover the bowl loosely, as you don’t want any condensation to get into the chocolate. Chill for at least 2 hours until firm.
-
Prepare a baking tray with parchment paper or wax paper and set it aside.
-
Add the cocoa powder to a shallow bowl and set it aside.
-
Using a medium-sized cookie scoop or melon-baller, scoop the chocolate into round portions, about 2 teaspoons each.
-
Gently roll the truffles between your palms to smooth them out, making about 25 round balls.
-
Take each ball of chocolate and roll it in cocoa powder, placing it on the baking sheet to re-harden.
-
The truffles can be served once they are firm.
Serving: 1 | Calories: 73kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 0.3mg | Sodium: 25mg | Potassium: 95mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 0.1mg | Calcium: 9mg | Iron: 1mg
