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
- 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.
- 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.
- Place the bowl in the refrigerator to chill for at least 4 hours.
- 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.
- 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.