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Hola! Vianney from sweetlifebake.com here to share with you a decadent treat to finish off a delicious evening on a sweet note. Enjoy!
Impress your guest with one of the easiest candies there is to make. No one will have to know how easy these wondrous mini sweets are to make. Only a handful of ingredients are needed to make these truffles so go all out and splurge on quality chocolate which pairs nicely with K-J Late Harvest Chardonnay.
Simmered heavy cream is infused with ground chile powders and cinnamon. Add chocolate and you’re halfway through this recipe. No melon baller, no need to worry use a spoon to shape your mounds, but make sure you return the chocolate to the fridge and allow to firm up before shaping with hands.
This recipe can easily be adapted, add a mint extract or vanilla, roll in toasted coconut or finely diced nuts to create a platter for your next Holiday party or a romantic dinner at home.
Why Chile and Chocolate Work So Well Together
The pairing of chile and chocolate might seem unusual at first, but it has deep roots in Latin American culinary traditions. The mild heat of chile ancho and cayenne adds a subtle warmth that enhances the deep, bittersweet notes of dark chocolate. This combination creates a layered flavor experience where the heat doesn’t overpower, but instead accentuates the chocolate’s natural richness and complexity. The aromatic cinnamon brings an extra hint of warmth, making each bite both bold and balanced.
Chocolate Chile Truffles
Recipe Type:
Dessert
Prep Time:
20 minutes
Cook Time:
135 minutes
Total Time:
155 minutes
Servings:
10
Ingredients
- 8 ounces dark chocolate, chopped
- ½ cup heavy whipping cream
- ¼ teaspoon ground chile ancho
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cinnamon
- Cocoa powder
Instructions
- In a small saucepan over medium simmer cream, ground chile ancho, cayenne pepper and cinnamon.
- Add the chocolate and stir until it melts, transfer to a bowl and refrigerate for two hours or until completely firm.
- After chocolate is firm, remove from fridge and with a melon baller or spoon scoop mounds on a plate or baking sheet.
- Return to fridge for 10 minutes to firm up.
- Place 1 tablespoon coco powder on a small plate.
- After firm with hands shape mounds into balls and roll in cocoa powder.
- Place truffles in a cool dry place and serve room temperature.
Simmered heavy cream is infused with ground chile powders and cinnamon. Add chocolate and you’re halfway through this recipe. No melon baller, no need to worry use a spoon to shape your mounds, but make sure you return the chocolate to the fridge and allow to firm up before shaping with hands.
This recipe can easily be adapted, add a mint extract or vanilla, roll in toasted coconut or finely diced nuts to create a platter for your next Holiday party or a romantic dinner at home.
Make-Ahead and Storage Tips
These Chocolate Chile Truffles are perfect for preparing in advance, making them an ideal treat for holidays, dinner parties, or special occasions. After shaping and coating the truffles, store them in an airtight container in the refrigerator to keep them fresh. Properly stored, they will last up to 2 weeks in the fridge.
If you want to enjoy them at room temperature, simply remove them from the refrigerator about 15–20 minutes before serving to allow the flavors to soften and the texture to become silky smooth.
For longer storage, you can freeze the truffles in a single layer on a baking sheet until firm, then transfer them to an airtight container or freezer bag. Frozen truffles will keep well for up to 3 months. When ready to enjoy, thaw them overnight in the refrigerator, then bring to room temperature before serving.
Avoid storing truffles in warm or humid environments, as this can cause the chocolate to soften too much or develop a bloom (white film), affecting both appearance and texture.
