Friday, December 11, 2015

Mexican Chocolate Truffles

This truffle is so smoooooooooooth . . .it is utterly amazing.  True Story.  The blend of chocolate with cinnamon and just a hint of cayenne . . .very flavorful, but not too spicy.  It is muy perfecto as is!

Mexican Chocolate Truffles
Yield: Approximately 20 Truffles

8 Ounces Semi-Sweet Chocolate Chips
1/2 Cup Heavy Cream
1 Teaspoon Vanilla Extract
1 Teaspoon Cinnamon
1/4 Teaspoon Cayenne Pepper
1 LB Chocolate Melts or Chocolate Almond Bark (for coating the truffles) 
Sprinkles for Decorating (optional)

Step 1:  Place chocolate chips in a large bowl.  Set aside.

Step 2:  Place heavy cream in a small saucepan and heat just until it bubbles.  Remove from the heat and add the vanilla, cinnamon and cayenne.  Stir to combine.  

Step 3:  Pour the spiced cream over the chocolate. Give it a quick stir and then cover the bowl the let it sit for 10 minutes.  The cream will melt the chocolate while it sits.  

Step 4:  Remove the cover from the chocolate/cream and stir until smooth.  If, by chance, there are still some small bits of chocolate that didn't melt, you can put it in the microwave for 10-15 seconds.  Then stir again.  All the chocolate should be melted at this point.

Step 5:  Cover the chocolate and let rest so that it can firm up.  You can place it in the fridge for 2-3 hours or let it sit overnight (I usually let it sit overnight).   

Step 6:  Once the chocolate has set up, scoop out 1-2 tablespoons of chocolate and roll into balls.  Place on a wax paper lined cookie sheet.  If you have a small cookie scoop - I recommend using this.  It will make uniform sized truffles.  I also find it easiest to scoop out all the chocolate first and then roll them.  Seems a little less messy that way.  Once they are all scooped and rolled, place them back in the fridge until it's time to dip them.

Step 7:  To coat the truffles, melt approximately 1 pound of chocolate almond bark or candy melts.  Follow the instructions on the packaging for melting.  Otherwise, in the top of a double-boiler, add the melts/coating and over medium heat, let them melt.  Once melted, let the melted coating cool a bit.  You do not want it to be too hot.  Rather, just slightly cooled and still quite melty :)  

Step 8:  Dip each truffle ball into the coating and place on wax paper to dry.  Decorate with sprinkles as desired (be sure to do so while the chocolate has not yet set!).  Place dipped truffles in the fridge to expedite the setting process.  

Step 9:  Once the chocolate is set - they are ready to be served!  Enjoy :)

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