Chili Chocolate Truffles
on Feb 06, 2015, Updated Jun 17, 2021
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The spice mix for these rich chili chocolate truffles is a hot combination of chili powder, ground ancho chile pepper and cinnamon.
When we don’t have any treats at home, I find myself reaching for a bag of chocolate chips—bittersweet, semisweet or milk chocolate.
I know it’s shocking that there are moments when we don’t
have any home-baked desserts.
To watch our health and our waistlines, I bring leftovers to my office or my husband will take them with him to work.
Everyone enjoys unexpected dessert at the office, and I love to share. It always leads to good conversations about food and family recipes.
I realize I shouldn’t be raiding my stash of baking supplies in the pantry, but they come in handy when I am desperate to satisfy my sweet tooth. After a meal I like to have a palette cleansing sweet bite.
Since any form of chocolate is always my number one dessert choice, even basic chocolate chips will do the trick.
Last week I wasn’t in the mood to bake anything, but I craved dessert more elaborate than eating chocolate chips straight from the bag.
I made chili chocolate truffles by melting roughly chopped shards of dark chocolate in warm heavy cream.
Chili Chocolate Truffles: The Ingredients
The spice mix is really what made these truffles special.
I used a combination of chili powder for heat, ground ancho chile pepper for smokiness and cinnamon for sweetness.
It took an hour for the chocolate to harden. Rolling was a little messy, but the process went pretty quickly.
For decoration, you can roll your truffles in a mixture of cocoa powder and confectioners’s sugar.
I went with chocolate sprinkles. Then I dusted the tops with chili powder, ground ancho chile pepper, cinnamon and flaky sea salt.
Homemade truffles come out a little lopsided, but I think that’s kind of charming.
It shows off that they are handmade. They are a lovely present whether Valentine’s Day or a hostess gift.
Chili Chocolate Truffles
Ingredients
- For truffles
- 1/2 cup heavy cream
- 8 ounces bittersweet chocolate roughly chopped
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon chili powder plus more for decorating
- 1/2 teaspoon ground cinnamon plus more for decorating
- 1/4 teaspoon ground ancho chile pepper plus more for decorating
- 1/4 teaspoon sea salt
- For decorating
- 2 tablespoons cocoa powder
- 1 tablespoon confectioners’ sugar
- Chocolate sprinkles
- Flaky sea salt
Instructions
- In a small saucepan, warm the heavy cream. Pour over the chocolate in a small bowl. Let the mixture stand for 5 minutes before adding the vanilla extract, chili powder, ancho chile pepper, cinnamon and salt. Gently whisk until smooth and combined. Cover the bowl and refrigerate until firm, about 1 hour.
- For decorating, sift together the cocoa powder and confectioners’ sugar.
- Scoop the chocolate by the heaping tablespoon and shape into a ball. Either roll the truffles in the cocoa powder mixture or chocolate sprinkles. Dust the tops with chili powder, ancho chile pepper, cinnamon and flaky sea salt
- Store in an airtight container in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ice cream was soooo delicious!