These Chocolate Mayan Truffles have a little surprise for you. The sweet outer shell hides a secret inside. A creamy chocolate secret that comes out of hiding when you take a delectable bite into the truffle. The secret doesn’t make its self known until right at the end. Then it jumps out and hits you. Right in the taste buds. Oh yes, the flavor.
A co-worker first introduced me to Christmas truffles a few years back when she hosted a Christmas party at her home. I was in awe of her beautiful home. Moving from room to room was like experiencing the set of an HGTV show after Joanna Gaines had worked her magic.
She had fresh cut evergreen bows tied together with pretty ribbons, wooden letters hung artfully on the walls wishing every one JOY and PEACE and the most stunning white winter wonderland display in apothecary jars trimmed in white feathers. Oh yes, you could tell every ornament on her tree was intentionally placed amongst her sparkly curly picks and ribbon. It was an experience you just had to sit back and appreciate.
While I settled in with a glass of delicious merlot, I noticed a tray of round chocolates sitting within arms reach. I was able to resist the temptation for a whole 5 minutes, which was pretty impressive considering it was chocolate after all. Biting into them was a whole other story. I may have nudged the tray behind the decorative Santa so it was out of sight from her other visitors. I knew Jolly Ol’ St. Nick would keep my secret while I shamelessly nibbled on her homemade chocolate truffles when no one was looking.
I did not realize how easy it was to make truffles until the following Christmas. Inspired to come up with my own delicious Christmas truffles, these Chocolate Mayan Truffles were created. These little chocolate balls are creamy with a little punch of heat that hits you right at the end. It reminds me of the Mayan Chocolate Sparklers or Mexican Hot Chocolate but in truffle form.
There are so many ways to decorate your truffles so feel free to switch it up based on your own personal preference or by what you have available. Toasted coconut, powdered sugar, cocoa powder, roasted almonds, candy melts and milk chocolate are all delicious options. I coated my Chocolate Mayan Truffles in chocolate but feel free to experiment.
Truffles freeze quite well but here are a few suggestions to avoid turning the milk chocolate white (chocolate bloom). Line the inside of your airtight containers with foil. Place each truffle in its own individual candy cup. Separate your layers of truffles with plastic wrap making sure you cover the entire layer. Lay a final layer of foil on top of the truffles before sealing the container and storing it in the freezer. When you are ready to enjoy your truffles, place your container of truffles in the fridge for a full day to defrost. This should prevent condensation on your chocolate causing it to discolour.
Chocolate Mayan Truffles
- 8 ounces of Dark Chocolate 85% cocoa or higher
- ½ cups whipping cream
- ¼ teaspoon Vanilla Extract
- ¼ teaspoon Cinnamon
- ? teaspoon Cayenne Pepper
- ½ teaspoon espresso powder
- 1 cup chocolate chips or cocoa powder
Chop up the dark chocolate into small pieces and melt in a double boiler or in the microwave. Stir the chocolate until smooth. Warm the whipping cream in the microwave or on the stove top until warmed through. Stir the whipping cream into the melted chocolate until well combined.
Add in the vanilla extract, cinnamon, cayenne pepper and espresso power. Place the bowl in the fridge for about 1 hour to chill.
Line a baking sheet with parchment paper. When the truffles have cooled, form into balls using an ice cream scoop or melon baller. If you are rolling the truffles in cocoa powder, you can roll them in the powder right away. If you would like to dip your truffles in melted chocolate, I recommend placing the truffles in the freezer for at least an hour or even over night before dipping them in the melted chocolate chips.
Melt the milk chocolate in a double boiler or in the microwave and place the chocolate covered truffles on a parchment lined cookie sheet until they are hardened. Decorate with sprinkles or colored sugar while the chocolate is still fluid or drizzle with candy melts after the milk chocolate has hardened.
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