Mexican Hot Chocolate Truffles seem like a luxurious treat, but they are actually quite easy to make and infinitely customizable. These truffles were inspired by Mexican Hot Chocolate. With a double dose of cinnamon and a pinch of cayenne, they mimic the warm spiciness of that delicious concoction.
I have 2 great news today. The first one… this post involves chocolate. If you follow me on Instagram, you must have learned about my love for chocolate. From this flower gelato to dark chocolate tart to chocolate coconut pancakes. I hope one day I can come up with a dark chocolate quotes.
Now, my dear friend, Emily Paster, has recently published a book called Food Swap. It’s half cookbook, half how-to-guide that features more than 80 artisanal recipes. I just could not stop flipping through her book when I first received it. All the recipes are so interesting and irresistible. Emily is a co-founder of the Chicago Food Swap, one of the biggest in the world. Check out her blog here and her book.
If you are not familiar with Food Swap yet and happen to be in the Bay Area, I invite you to join the next Food Swap event. You can grab a ticket here and meet Emily in-person. She will also do Book Talk and Signing at Book Passage (Ferry Building) on July 26 at 6PM and she’ll be at Preserved Oakland for another Food Swap event on July 27 at 6PM. I hope you can join one of those events!
And don’t miss this Mexican Hot Chocolate Truffles from her book. They are super duper easy to make and you can nibble on these all day long. I am glad I made two batches of this chocolate truffles because they are so good.
- 1 cup heavy cream
- ½ vanilla bean, cut in half lengthwise and opened
- 1 cinnamon stick
- 11/4 lb bittersweet or semi-sweet chocolate
- ½ tsp ground cinnamon
- ¼ tsp cayenne powder
- ¼ tsp espresso powder
- Pinch of salt
- 2 tbs butter, softened
- Cocoa powder for dusting
- Combine the cream, vanilla bean, and cinnamon stick in a small saucepan and bring just to a boil over medium-high heat. Remove the pan from the heat, cover, and allow the vanilla and cinnamon to steep in the cream for up to 1 hour.
- In the meantime, finely chop the chocolate and put it in a heatproof glass bowl. Add the cinnamon, cayenne, espresso powder, and salt.
- When the cream is infused to your liking, remove the cinnamon stick and the vanilla bean and bring the cream back up to a simmer over medium heat.
- Pour the warm cream over the chocolate and stir until completely smooth. Stir in the butter. Cover the bowl and refrigerate until the mixture is firm, about 2 hours.
- Cover two baking sheets with parchment paper.
- Using a melon baller or two teaspoons, scoop spoonfuls of ganache onto the baking sheets. You should be able to get at least 3 dozen. Use your hands to roll the scoops of ganache into smooth balls. Dust the truffles with a light coating of cocoa powder.
- Store the truffles in the refrigerator until ready to serve or swap.
And now to the other good news… how about a giveaway? One of you can get a copy of her book so you can make other irresistible recipes from her book. It’s so easy to win. Just answer the question in this comment box below:
What is your favorite Summer food?
Leave a comment here telling me your favorites! Entries close next Friday, July 22nd at 12pm PST and one winner will be chosen at random.* Good luck!
*This giveaway is open to readers anywhere in the U.S.! Please do not leave your email or web address in the body of the comment, only in the allotted boxes. Winner will be contacted via email once comments close, and announced at the bottom of this post soon after.