These Mayan Chocolate Truffles are so simple to pull together. Creamy chocolate laced with coffee and vanilla with a touch of heat from cayenne and the warmth of ground cinnamon.
It’s Friday and why not finish the week with a little chocolate?
Oh-me-oh-MY! These were a big hit in my house and I even got to use these truffle-beauties as a bargaining tool to get some chores done around here!
To Make These Mayan Chocolate Truffles You Will Need:
- dark chocolate
- heavy cream
- vanilla extract
- cayenne pepper
- coffee or coffee flavored liqueur
Finely chop 8 ounces dark chocolate. Try to keep them in small uniform pieces so they melt evenly.
Add it to a heat safe bowl.
Pour 1/2 cup heavy cream into a saucepan. Bring to just a boil. Little bubbles will be forming at the edge of the pan.
Pour the warm cream over the finely chopped dark chocolate.
Let this sit for a moment, so the chocolate can gently melt.
Use a rubber spatula to mix well until smooth.
Add 1 tablespoon coffee or coffee liqueur.
Then measure and add in 1/4 teaspoon vanilla extract.
Next, measure and add 1/4 teaspoon ground cinnamon and 1/8 teaspoon cayenne. Stir well to incorporate.
Allow the truffle mixture to sit at room temperature for 1 hour.
Use a small spoon to measure out the filling and roll into balls. Set them on a line sheet pan and refrigerate for 30 minutes.
Once chilled, roll the truffles in desired coating.
Use a fork to remove the coated truffles and repeat with the remaining truffles.
These Mayan Truffles Will Change Your Life!
Mayan Chocolate Truffles
- 8 ounces dark chocolate
- 1/2 cup heavy cream
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 1 tablespoon coffee , or coffee liqueur
OPTIONAL TRUFFLE COATINGS:
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons special dark cocoa powder
- 2 tablespoons powdered sugar
- 1/2 cup toasted coconut
- Finely chop 8 ounces dark chocolate into small uniform pieces so they melt evenly. And add them to a heat safe bowl.
- Pour the heavy cream into a saucepan. Bring to just a boil. Little bubbles will be forming at the edge of the pan.
- Pour the hot cream over the chocolate and let that sit and slowly melt the chocolate.
- Use a rubber spatula to mix well until smooth.
- Next add in the coffee, vanilla, cinnamon and cayenne. Stir until smooth.
- Let the mixture sit for 1 hour to become solid.
- Use a small spoon to measure out some of the truffle mixture and roll into balls and chill in the fridge for 30 minutes to set.
- Toss in desired coating.
Recipe is respectfully borrowed from TheCraftinomicon.com
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