Mexican Chocolate Truffles – Gourmet Delights and Far-Away Places

These Mexican Chocolate Truffles The perfect dessert after dinner. The delicious combination of chili peppers and dark chocolate is a treat for your taste buds.

Chocolate truffle balls with chocolate and cinnamon sticks on wooden cutting board.

Don’t worry about too much chili. You get a bit of the spiciness of the chocolate, but the cocoa powder on the dark chocolate truffles mutes it so that it's no longer the main focus or flavor.

This is a fun dessert after Taco Tuesday dinner and a delicious treat for Cinco de Mayo. Our recipes are good enough to share (or not!). These homemade truffles will take your gastronomic celebrations and flavors to the next level.

For a delicious Mexican meal, try these Pork Shredded Street Tacos or our Authentic Mexican Enchiladas. Set off this amazing Mexican Salsa Recipe Served with fries.

What you need to make this dessert

Chocolate, coconut cream, cocoa powder, vanilla extract, cinnamon, allspice, chili pepper and salt in glass bowls on white counter

These homemade chocolate truffles only require 8 ingredients, most of which you’ll probably use
You already have it in your pantry.
● Dark chocolate: This adds a subtle sweetness to the truffles.
● Coconut Cream: Adds a hint of coconut flavor and creaminess.
● Vanilla extract: Pure vanilla extract for the best flavor.
● Cinnamon: Adds a warm flavor.
● Allspice Powder: Another subtle spice that pairs well with other ingredients.
● Salt: to taste.
● Cayenne: Just a pinch goes a long way.
● Cocoa Powder: Adds a subtle coating and texture that chocolate lovers will love.

How to Make Mexican Chocolate Truffles

Chop the chocolate into small pieces as it melts more easily when the pieces are smaller. transfer
Place chocolate in a heatproof bowl.

Melt coconut cream in a saucepan over low heat. you don't want it to happen
Bring to a full boil as it will break apart when mixed with the chocolate. If so, see note below
occur.

Place coconut cream in a small saucepan.

Just when it's about to boil, remove the pot from the heat. Pour coconut milk on top
chocolate.

Gently stir in the chocolate mixture until the chocolate is melted and smooth. If the chocolate is not completely melted, place the mixture in a heatproof bowl over a saucepan of simmering water and stir until melted.

You can also heat the chocolate in the microwave and stir for 10 seconds. Again, don't overheat the mixture or it will fall apart.

Chocolate and coconut cream in glass bowl.

Add vanilla extract, cinnamon, allspice, cayenne pepper and salt. take a minute
Taste the chocolate at this point so you can adjust the spices. remember
As it sets, the flavor will become a little deeper.

Cover the bowl loosely as you don't want any condensation to get into the chocolate. Chill until firm, at least 2 hours.

Prepare a baking sheet lined with parchment or wax paper and set aside.

Place the cocoa powder in a shallow bowl and set aside.

Using a medium cookie scoop or baller, scoop chocolate into rounds, about 2 teaspoons each. Gently roll the truffles between your palms to smooth them into about 25 balls.

Take each chocolate ball, roll it in cocoa powder and place it on a baking sheet to harden again.

Chocolate balls and glass bowl of chocolate, place a small spoon on the parchment paper on a baking sheet.

Chocolate balls, some coated in cocoa powder, and a glass bowl of chocolate on a baking sheet lined with parchment paper with a small spoonful of chocolate on top.

Once these dark chocolate truffles are hardened, they are ready to serve. Delicious with a hot drink or a glass of red wine.

Tips and variations

There are so many possibilities with these Mexican truffles. Get creative and have fun with new flavors!

Chili peppers give these foods a Mexican flavor, and you can certainly change the flavor by omitting the chili peppers, or add your favorite warming spices.

Don't like cocoa powder? Coat them with melted chocolate. You need to freeze them before quickly dipping them in melted chocolate.

Add a little sea salt to the top of the truffles for an interesting extra flavor.

For special occasions, you can dip chocolate truffles in colored powdered sugar that coordinates with the celebration. There are lots of food festivals and celebrations out there, so have fun.

Green sprinkles are perfect for St. Patrick's Day, red and pink sprinkles are perfect for Valentine's Day, or you could even top the truffles with a sugar football as a tailgate decoration. The options for customization are endless.

Chocolate truffle balls on wooden cutting board with bowl of cocoa powder, chocolate chips and cinnamon sticks.

Note: Chocolate can be tricky, with different varieties having different fat contents and stabilizers. If you use a product with a higher cocoa content, it will have less fat and therefore will split more easily when heated. If the mixture does get too hot and splits, just use an immersion blender and add the cold coconut cream a tablespoon at a time, while whisking until the mixture is smooth again.

How to store

Store the truffles in a Tupperware container or other type of airtight container at room temperature for up to 1 week. You can also use a bowl covered with plastic wrap.

For longer storage, place leftover truffles in a freezable container or bag and freeze. As long as they are kept sealed, they should keep for up to 3 months.

More Chocolate Dessert Recipes

Chocolate Crinkle Cookies
Chocolate Almond Recipe
dark chocolate almond bark
Chocolate Pretzel Sticks

Chop the chocolate into small pieces as it melts more easily when the pieces are smaller.
Transfer the chocolate to a heatproof bowl.
Melt coconut cream in a saucepan over low heat. You don't want it to come to a full boil as it will split when mixed with the chocolate. If this happens, see the notes below.
Just when it's about to boil, remove the pot from the heat. Pour coconut cream over chocolate.
Gently stir in the chocolate mixture until the chocolate is melted and smooth. If the chocolate is not completely melted, place the mixture in a heatproof bowl over a saucepan of simmering water and stir until melted.
You can also heat the chocolate in the microwave and stir for 10 seconds. Again, don't overheat the mixture or it will fall apart.
Add vanilla extract, cinnamon, allspice, cayenne pepper and salt. Take a moment to taste the chocolate at this point so you can adjust the spices.
Keep in mind that the flavor will get a little darker as it sets.
Cover the bowl loosely as you don't want any condensation to get into the chocolate. Chill until firm, at least 2 hours.
Prepare a baking sheet lined with parchment or wax paper and set aside.
Place the cocoa powder in a shallow bowl and set aside.
Using a medium cookie scoop or baller, scoop chocolate into rounds, about 2 teaspoons each.
Gently roll the truffles between your palms to smooth them into about 25 balls.
Take each chocolate ball, roll it in cocoa powder and place it on a baking sheet to harden again.
The truffles are ready to eat once they have hardened.