These truffles are a dark chocolate ganache with a little chili powder and cinnamon stirred in, rolled into balls and dusted with cocoa. The chocolate melts on the tongue and the chili follows with a gentle warmth. The recipe makes 12 truffles from just 8 ounces of dark chocolate and half a cup of heavy cream.
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Hands-on work is only about 15 minutes. Most of the 2 hours 15 minutes is the time the ganache spends in the refrigerator to firm up. They also keep well, so they work for a party or as a homemade gift in a box.
What Goes into the Ganache
The full amounts are in the recipe card at the bottom.
- Dark chocolate (8 ounces): the main ingredient, so the quality shows. Chocolate with at least 70% cocoa gives a more intense taste that holds up against the spice.
- Heavy cream (1/2 cup): melts the chocolate into a smooth ganache and keeps the truffles creamy.
- Chili powder (1/2 teaspoon): a subtle heat that balances the sweetness.
- Cinnamon (1/4 teaspoon): adds warmth and rounds out the chocolate and chili.
- Salt (1/4 teaspoon): balances the sweetness and brings out the chocolate flavor.
- Vanilla extract (1 teaspoon): a hint of sweetness and depth.
- Cocoa powder (1/4 cup): for dusting. It gives the truffles a finished look and keeps them from sticking together.
Making and Shaping Them
Heat the cream in a saucepan until it is just simmering, take it off the heat and add the chopped chocolate. Stir until smooth, then stir in the chili powder, cinnamon, salt and vanilla. Refrigerate for 1 to 2 hours until firm. A melon baller or a small scoop forms the balls, and each one is rolled in cocoa powder.
Set the heat to your taste. If you are unsure how much chili powder to use, start with less and adjust. That way the heat does not overwhelm the chocolate. For more kick, add more.
Make them ahead. The truffles can be made in advance and stored in the refrigerator. They often taste even better the next day as the flavors meld, which makes them useful for parties or special occasions. You can also prepare the mixture and refrigerate it overnight, then shape the truffles when you are ready to serve.
Ways to Change Them
- Nuts and seeds: chopped almonds, walnuts or pumpkin seeds mixed into the truffle mixture add crunch.
- Other flavors: espresso powder gives a mocha note, and a little orange zest adds a citrus edge.
- Other coatings: crushed pistachios, shredded coconut or matcha powder instead of cocoa change the look and the flavor.
What to Serve with Them
The truffles fit on a dessert platter next to traditional sweets. Fresh berries or a scoop of vanilla ice cream make a nice contrast to the chocolate and chili. For drinks, red wine or a rich coffee both go well, since their bold flavors match the richness of the chocolate while the truffles add some spice.
How Long It Takes
Prep takes 10 minutes and cooking takes 5 minutes. With the time in the refrigerator, the total is 2 hours 15 minutes.
Nutrition per Truffle
One truffle has approximately 100 calories, 8g fat (5g saturated), 10g carbohydrates, 1g fiber, 6g sugar, 1g protein and 5mg sodium. These figures are estimates.
FAQ
How do you store the truffles?
Keep them in an airtight container in the refrigerator. They last for up to two weeks, so they can be made well ahead of an event.
Can they be made dairy-free?
Yes. Replace the heavy cream with a dairy-free alternative such as coconut cream or almond milk, and make sure the dark chocolate is dairy-free too.
What wine goes with them?
Red wines work well, especially fruity ones such as Merlot or Zinfandel. The richness of the chocolate and the spice of the chili make a contrast that suits them.
How do you change the spice level?
For a milder flavor, use less chili powder. For extra heat, use more.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Dark Chocolate Chili Truffles
Ingredients
Instructions
Heat the heavy cream in a saucepan until just simmering.
Remove from heat and add the chopped dark chocolate. Stir until smooth.
Stir in the chili powder, cinnamon, salt, and vanilla extract.
Refrigerate the mixture for 1-2 hours until firm.
Using a melon baller or small scoop, form the chocolate mixture into balls.
Roll each truffle in cocoa powder to coat.
Store in the refrigerator until ready to serve.
Notes
For a spicier kick, adjust the amount of chili powder.
These truffles pair well with red wine.
Nutrition
| Serving Size | 1 truffle |
|---|---|
| Calories | 100 calories |
| Sugar Content | 6g |
| Sodium Content | 5mg |
| Fat Content | 8g |
| Saturated Fat Content | 5g |
| Unsaturated Fat Content | 3g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 10g |
| Fiber Content | 1g |
| Protein Content | 1g |
| Cholesterol Content | 10mg |