I was so disappointed when I realized that I missed National Truffle Day. It would have given me a good excuse to post one of the truffle recipes I have in “the vault” and, lets face it, a good excuse to eat some truffles for… testing purposes, of course. In what seemed like a missed opportunity, the realization that Cinco de Mayo was just days away offered an unexpected glimmer of hope.
The connection might not seem obvious, but when it comes to chocolate I will always find a way. In this case, I had the perfect crossover recipe for both occasions—my Mexican Hot Chocolate Truffles. That’s right—Mexican chocolate—that dark, rich, toasty cocoa with hints of cinnamon and almond, turned into bite sized truffles. And seeing as I won’t have time to make my usual Margarita Cheesecake this year, I need something to celebrate the holiday with, right!?
I call this Mexican Hot Chocolate Truffles, and that heat has to come from somewhere (there are no innovations with molecular gastronomy here that make these molten within or anything like that). The heat comes from a favorite source of mine: chilies. I am shamelessly addicted to a little bit of heat with sweet, as evident in my Ghost Pepper-Raspberry Sorbet recipe, and this recipe is just the thing to satisfy that craving. Here, I infuse the cream with some dried New Mexican chilies. Like most red chilies, these have a sweet and fruity flavor, but are also slightly smoky from being dried; along with their subtle heat, they perfectly compliment the flavor of a good dark chocolate. They’re spicy enough that their heat doesn’t get lost in the fattiness of the chocolate or cream, but not so overpowering that they become the dominant flavor. Instead, you get is a slight, lingering warmth that gives these truffles a little more interest.
Possibly the best part of this recipe is that the ingredient list is pretty basic, and they’re easy enough to put together quickly. You do have to let the mixture set on the counter for at least 2 – 3 hours (or in the fridge for 1 – 2 hours, but keep an eye on it so it doesn’t get too hard), but the work leading up to and after is minimal.
These sweet treats may not be part of a traditional Cinco de Mayo feast, but after tasting one nobody will care—I promise—and that’s if anyone else gets to taste them. They can be alarmingly easy enough to pop into your mouth, one after another until they’re gone, without even noticing. Don’t say I didn’t warn you.
Oh, and if you need a margarita—and let’s be honest: who doesn’t?—might I suggest this one. And if you haven’t already, follow me on BLOGLOVIN’. Got it?
| Servings | Prep Time |
| 24 truffles (with 1 tablespoon/0.5oz scoop) | 30 minutes |
| Cook Time | Passive Time |
| 5 - 8 minutes | 2 hours |
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The warming heat of New Mexican chilies, along with cinnamon, almond, and vanilla--the flavors of Mexican chocolate--make these truffles the ultimate indulgence.
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- 10.5 ounces dark chocolate very finely chopped--best quality, 70% cacao minimum (see note)
- 9 tablespoons heavy cream (1/2 cup plus 1 tablespoon)
- 1 tablespoon light corn syrup
- 2-1/2 tablespoons butter softened at room temperature and cut into smaller cubes
- 2 - 3 dried New Mexican chilies stems and seeds (mostly) removed
- 1/2 t-spoon ground cinnamon
- Heaping 1/16 t-spoon almond extract (a few drops)
- Heaping 1/4 t-spoon vanilla extract
- Small pinch kosher salt
- 2 tablespoons Dutch-processed cocoa powder sifted
- 1-1/2 tablespoons powdered sugar sifted
- 1 t-spoon ground dried New Mexican chilies
- Pour the cream into a medium-sized saucepan. Crumble in the dried chilies and place over medium-low heat, letting it come to a scald—about 5 minutes. Sprinkle in the cinnamon, and stir to combine, pressing on the bits of chilies a little to encourage them to release as much flavor into the cream as possible. Let this sit off heat for 30 minutes.
- After the steeping time is up, heat the cream again until it just begins to show signs of boiling. Stir in the corn syrup.
- While you’re waiting on the cream to reheat, add the chocolate to a heat-safe mixing bowl (glass or aluminum preferred). Once the cream is reheat pour it through a fine-mesh sieve right over the chocolate. Let the cream and chocolate sit for just a minute before you start to gently fold it together with a rubber spatula.
- When the chocolate is about halfway melted into the cream, add in the butter, extracts, and salt and continue to fold until everything is evenly melted and smooth.
- Cover and leave at room temperature for 2 hours, until it’s firmed up enough to scoop and roll (if it’s very warm in your house you may need to put it in the fridge to get it to set—just check on it periodically so it doesn’t get too hard).
- Roll the truffles into little balls: you can use two regular t-spoons to form them, but I’m too neurotic for them not to come out exactly the same size so I use a melon baller or small spring-loaded ice cream scoop (sized at about 1 tablespoon/0.5 ounce--this gets me 24 truffles). Transfer them to a parchment lined baking sheet as you do so.
- Roll them by hand into perfect truffle proportions and then toss them about, gently, in a bowl that you’ve mixed the cocoa powder, powdered sugar, and ground dried chilies in.
- These will keep for about a week refrigerated, but are best served at room temperature.
- I use 7oz of approx. 70% and 3.5oz of approx. 60%.
- Any leftover cocoa powder mix can, or should, be saved for an extra special hot cocoa or single serving of pudding or sauce for ice cream or... you get the idea.