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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
  1. 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.
  2. Add in the vanilla extract, cinnamon, cayenne pepper and espresso power. Place the bowl in the fridge for about 1 hour to chill.
  3. 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.
  4. 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.