Mexican Hot Chocolate Truffles

Prep 35 mins
Cook 3 mins
Chill 2 hrs
Total 2 hrs 38 mins

Decadent chocolate truffles are spiced with cayenne pepper and topped with mini marshmallows in this easy recipe! You won’t be able to have just one of these Mexican Hot Chocolate Truffles!

Six Mexican Hot Chocolate Truffles Topped with Three Mini Marshmallows Each

Mexican Hot Chocolate Truffles

LOOK! A recipe that isn’t pumpkin! Are you shocked? You should be shocked. You know how hard this is for me.

Seven Homemade Truffles Topped with Mini Marshmallows and Ground Cinnamon

I feel like every single recipe for the next two months should be pumpkin…but I know not everyone is as obsessed as I am. Plus, even I can’t resist these Mexican hot cocoa-inspired delights!

A Box of Spiced Truffles Beside Two Loose Truffles on a Table Covered with a Teal Tablecloth

I always forget how easy it is to make homemade truffles and then as soon as I make them I remember how impressive and delicious they are.

These truffles are a dark chocolate base spiced with cinnamon and just a little cayenne — just like Mexican Hot Chocolate! These really aren’t hot – they were tame enough that the babies enjoyed them too. However, if you are looking for spicy, you can always up the spice to fit your tastes.

Three Mexican Hot Chocolate Truffles on Three Little Napkins Beside a Box Containing More Truffles

Yield: 18

Mexican Hot Chocolate Truffles

Six Mexican Hot Chocolate Truffles Topped with Three Mini Marshmallows Each

Decadent chocolate truffles are spiced with cayenne pepper and topped with mini marshmallows in this easy recipe! You won't be able to have just one of these Mexican Hot Chocolate Truffles!

Prep Time 35 minutes
Cook Time 3 minutes
Chill Time 2 hours
Total Time 2 hours 38 minutes

Ingredients

  • 8 oz semisweet chocolate, chopped
  • 1/2 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1/4 cup Dixie Crystals Confectioners Powdered Sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 12 oz semisweet chocolate chips
  • cinnamon or mini marshmallows for decoration

Instructions

  1. In a small sauce pan over medium heat, add 8 oz semisweet chocolate and cream. Cook, stirring until chocolate is completely melted and combined.
  2. Remove from heat and stir in vanilla extract, powdered sugar, cinnamon and cayenne pepper. Refrigerate for 2 hours to allow mixture to become firm.
  3. Prepare a cookie sheet with wax paper. Set aside.
  4. Scoop 1 tablespoon of truffle filling and roll into a ball, set on prepared cookie sheet. Continue until all truffles have been rolled.
  5. Melt 12 oz chocolate according to package directions. Quickly dip each truffle into the melted chocolate and return it to the wax paper.
  6. Top with extra cinnamon or mini marshmallows for decoration. Let truffles harden by placing them in the refrigerator for 15 minutes. Serve immediately or store in an airtight container in the refrigerator for up to 1 week.

Nutrition Information:

Yield:

18

Serving Size:

1

Amount Per Serving: Calories: 200Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 7mgSodium: 6mgCarbohydrates: 27gFiber: 2gSugar: 24gProtein: 2g

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Recipe developed for Dixie Crystals

This post may contain affiliate links. Read my disclosure policy.

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Comments

3 Responses
  1. Mary

    I have a friend that is just as obsessed with pumpkin as you are. When I make my pumpkin pies she right at my door. But these sound good.

  2. Anu-My Ginger Garlic Kitchen

    Wow! These Mexican Hot Chocolate Truffles look absolutely divine. I wish I could have 5-6 right now! SO YUM!

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Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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