Chocolate Chili Spiced Truffles

It seems everyone is looking to beat the summer heat.  People are dashing towards swimming pools and ice cream stands trying to escape the rising temperatures.  But I thought maybe just for today we could abandon that fight and embrace those climbing temperatures.  Maybe we could even borrow a bit of inspiration from this scorching season to flavor a dark chocolate indulgence.  If we just add a bit of cinnamon and some fiery chili we could push our taste buds to the outer limits of reason.  Relax the spices are entirely optional so if you’re not the type that likes to indulge in the extremes of flavor then by all means leave the spices by the curbside.  Maybe while you’re out there the ice cream truck will drive by to rescue you.

Ingredients for the Truffles:

8 oz Dark Chocolate (60% - 80% cocoa solids)

1/2 cup Heavy Cream

1/4 tsp Cinnamon

1/8 tsp Cayenne Pepper

Ingredients for the mixture to roll the Truffles:

1/4 cup Unsweetened Cocoa

2 tbs Confectioner’s Sugar

1/4 tsp Cinnamon, 

1/4 tsp Cayenne Pepepr 

Video Instruction:

Chop up all of the chocolate into small slivers, place it in a medium bowl and sprinkle the cinnamon and cayenne over the chocolate pieces.   Now heat the heavy cream in a small saucepan until it just comes to a boil. Remove the cream from the heat and pour it over the bowl with the chocolate.  Let it stand for 2-3 minutes to give the chocolate some time to melt then stir until you have a very smooth glossy mixture.  Cover the bowl with plastic wrap and refrigerate for 2- 4 hours until the mixture sets. 

While the truffle mixture chills, combine the cocoa, confectioner’s sugar, cinnamon, and cayenne pepper, in a small bowl then set it aside.  The spices are optional.  If you’d prefer your chocolate unadulterated then by all means omit the spices. 


When the truffle mixture comes out of the fridge use a spoon or small scooper to dig out rounded teaspoon sized portions and drop them into the cocoa mixture.  Roll them into the desired round shape and then they are ready to serve.

On a hot summer day,  I find these truffles go especially well with a tall glass of iced coffee. Of course if you'd prefer some chilled Champagne, who am I to argue.