Spicy Chocolate Truffles

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 Chocolate truffles are very easy to make, they are basically a chocolate ganache made with extra chocolate leaving the final mixture, firmer than normal. Chocolate truffles are named “truffles” because of their resemblance to real truffles. They are dusted with cocoa, to represent the dirt found on truffles. These little beauties are the perfect blend of sweet and heat...the heat comes from adding cayenne pepper!.  When shaping the truffles, don´t worry about them to be perfectly smooth, leave them a little bumpy, that is the trademark of real truffles.










7 oz (200 g) dark chocolate
100 ml heavy cream
½ tsp cinnamon
¼ tsp cayenne pepper

roll in:

1/4 cup Unsweetened Cocoa
2 tbs Confectioner’s Sugar




Chop up all of the chocolate into small slivers, place it in a medium bowl and sprinkle the cinnamon and cayenne over the chocolate pieces.  Heat the heavy cream in a small saucepan (or in the microwave) until it just comes to a boil. Remove the cream from the heat and pour it over the bowl with the chocolate.  Let it stand for 2-3 minutes to give the chocolate some time to melt then stir until you have a very smooth glossy mixture.  Cover the bowl with plastic wrap and refrigerate for 2 hours  or until the mixture sets.

Combine the cocoa,  and confectioner’s sugar, in a small bowl then set it aside.
When the truffle mixture is ready, use a spoon or small scooper ( I use a melon baller) to dig out rounded teaspoon sized portions and drop them into the cocoa mixture.  Roll them into the desired shape. Toss through the cocoa mix. Top each truffle with another tiny sprinkling of cayenne if you wish. Keep chilled when not being devoured !


makes about 20 little truffles

** I use latex gloves when shaping them, and dusting them

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