Dark Chocolate Mexican Truffles
- Prep Time: 6 hours
- Cook Time: 10 minutes
- Total Time: 6 hours 10 minutes
- Yield: About 30 truffles
- Category: dessert
- Cuisine: Mexican
- 12 ounces bittersweet chocolate chips (or finely chopped chocolate)
- 6 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- Optional decoration: Red sugar, gold sprinkles, white or milk chocolate for drizzling, cinnamon
- Set aside 6 oz of chocolate in a microwave-safe bowl with spices.
- In a small saucepan, gently heat cream and vanilla until tiny bubbles appear around the edges.
- Pour cream evenly over chocolate; let stand 4 minutes without stirring. Stir gently until incorporated. If it doesn’t all melt after a minute, microwave the whole bowl in 10-second intervals. Allow to cool at room temperature until fairly solid.
- Cover a baking sheet with parchment paper. Scoop firm ganache into chunks and roll into 3/4-inch balls with your hands. If the ganache gets too squishy, put it in the freezer for 10 minutes. Refrigerate ganache balls for 30+ minutes.
- Melt the remaining 6 ounces chocolate in the microwave (use 50% power and 30-second intervals) or in a double boiler. Dip ganache balls into melted chocolate and replace on baking sheet.
- Allow truffles to mostly set (about 5 minutes in the fridge) before garnishing. Top with colored sugar or sprinkles, roll in cinnamon, or drizzle with melted white or milk chocolate.