Spiced Hot Cocoa Truffles (video)

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I’m reviving another recipe for my home-baked gifting video series. This time I’m scrapping the original recipe and starting from scratch.

These truffles are delicious on their own, but you can also drop them into a hot cup of milk or water to make hot chocolate! Have you ever had a classic chocolate truffle, with a smooth shell on the outside and a creamy, soft center? These are basically like the center of the truffle by itself. They’re firm enough to stay together, but easily meltable for your next hot cocoa craving. I add some cinnamon and cayenne, both in the truffle itself and also in the coating, for an irresistible kick.

If you’re gifting these, pile them up in a cute mug, and you have the perfect wintertime gift!

Watch the step-by-step video below, at Coffee With Adi!

Spiced Dark Chocolate Hot Cocoa Truffles
Adapted from techniques in Bittersweet, by Alice Medrich

Note: You can easily scale this recipe up or down – just keep the proportions of chocolate to cream the same.

6 ounces Dark Chocolate 60-64% cacao (or 7 ounces of 55-60% chocolate, or bittersweet or semisweet chocolate that’s unspecified)
A pinch of salt
3 teaspoons Ground Cinnamon, divided
1 1/2 teaspoons Cayenne Pepper, divided
6 ounces Heavy Cream
2 tablespoons Cocoa Powder for dipping

  1.  Use the heel of a chef’s knife to cut your chocolate into small pieces. Place the chocolate into a medium heatproof bowl. Add 1 tsp cinnamon, 1/2 tsp cayenne, and a pinch of salt.
  2. In a small saucepan, heat the cream to a low boil. Immediately pour the hot cream over the chocolate. Stir gently with a rubber spatula just until the chocolate is fully melted and the mixture becomes smooth.
  3. Place the bowl in the refrigerator to chill for at least 4 hours.
  4. When you’re ready to form the truffles: Line a baking pan with parchment paper, tin foil, or wax paper. On a dinner plate combine 2 tablespoons cocoa powder, 2 teaspoons cinnamon, and 1 teaspoon cayenne. Scoop about 1 tablespoon of the cold chocolate and quickly roll it between your hands to form a ball. Roll the ball in the cocoa spice mixture to coat, and place onto the prepared baking pan.
  5. Place the baking pan into the fridge or freezer. Once the truffles are chilled, you can stack and cover them for storage. Store the truffles in the refrigerator for about 2 weeks or the freezer for about 3 months.

To make hot cocoa: Thaw the truffle slightly if it was in the freezer. Heat up a mug of milk or water, drop in a truffle, and stir until melted. Sip, relax, enjoy.