Print Recipe - 10 oz. semisweet or bittersweet chocolate chips or bar, chopped
- ½ cup heavy cream
- 2 Tbsp. Epicurean Butter Cinnamon & Brown Sugar Flavored Butter
- ¼ tsp. cayenne pepper
- Cocoa powder or sprinkles, for serving
Mayan Chocolate Truffles
Prep time
10 min
Cook time
1-2 hrs
Servings
20-24 truffles
Difficulty
easy
Ingredients
This Recipe calls for
Cinnamon & Brown Sugar Butter
3.5 oz tub
$4.99
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1
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About
Just a few simple ingredients come together to make deliciously deep and flavorful truffles with the perfect hint of spice.
Instructions
- Chop the chocolate into small pieces, if using chips, chop those, too.
- Place chopped chocolate in a heatproof bowl with the Epicurean Butter Cinnamon & Brown Sugar Flavored Butter.
- Place the cream in a small saucepan and heat just until cream begins to simmer.
- Pour hot cream over chopped chocolate and let sit for 3 minutes.
- Add cayenne pepper. Stir until smooth. If some of the chocolate hasn’t melted, heat gently in a double boiler or in short bursts in the microwave.
- Chill in the refrigerator until scoopable, about 1-2 hours.
- Use a melon baller or teaspoon to scoop chocolate and use your hands to roll into balls.
- Roll truffles in sprinkles or cocoa and set on a parchment-lined baking sheet.
- Chill until firm.
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