Mayan Chocolate Truffles with Epicurean Butter Cinnamon & Brown Sugar Flavored Butter

Mayan Chocolate Truffles

Prep time
10 min
Cook time
1-2 hrs
20-24 truffles


  • 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

This Recipe calls for

Cinnamon & Brown Sugar Butter
Cinnamon & Brown Sugar Butter
3.5 oz tub


Just a few simple ingredients come together to make deliciously deep and flavorful truffles with the perfect hint of spice.


  1. Chop the chocolate into small pieces, if using chips, chop those, too.
  2. Place chopped chocolate in a heatproof bowl with the Epicurean Butter Cinnamon & Brown Sugar Flavored Butter.
  3. Place the cream in a small saucepan and heat just until cream begins to simmer.
  4. Pour hot cream over chopped chocolate and let sit for 3 minutes.
  5. 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.
  6. Chill in the refrigerator until scoopable, about 1-2 hours.
  7. Use a melon baller or teaspoon to scoop chocolate and use your hands to roll into balls.
  8. Roll truffles in sprinkles or cocoa and set on a parchment-lined baking sheet.
  9. Chill until firm.