Mexican Chocolate Truffles
Yields: 20 one tablespoon truffle
- 8 ounces semi-sweet chocolate (I used a baking bar)
- 1/2 cup heavy cream
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- Chocolate melts for dipping, or powdered sugar, cocoa and/or sprinkles for rolling
- Break or cut chocolate into pieces. Place heavy cream in a small saucepan and heat just until it bubbles. Pour over chocolate. Stir until all chocolate is melted and mixture is smooth. (If it is cold in your house and your chocolate doesn’t want to melt all the way you can put it in the microwave in 10 second increments to aid in melting.) Stir in vanilla, cinnamon, and cayenne. Chill mixture for at least 2 hours. You can also let it sit overnight.
- Use a cookie scoop (1 or 2 tablespoon) to scoop balls of truffle. Roll into uniform balls and place on a wax paper lined cookie sheet.
- Melt chocolate melts according to package directions. Dip truffles in chocolate and top with sprinkles, if desired. Or, roll them in cocoa, powdered sugar, or sprinkles.
You can find almond bark (candy melts) in the grocery section of Walmart and sometimes the grocery store. I like the Candiquik brand the best. Wilton has chocolate melts, sold at craft stores.
source : crazyforcrust