I’m a huge fan of mixing sweet and heat and these Mexican Spice Truffles are indisputably one of my favorite recipes! It only seems appropriate that I share this with you on Cinco de Mayo.
You’ll find yourself torn between eating the whole truffle in one bite, and making them last as long as possible. I think the latter is what some people call “self control”? Either way is totally acceptable, just don’t be surprised when all of a sudden they’re gone!
The ganache is sooo smooth and has just the right amount of kick from the spices. At first I was intimidated by the idea of making ganache. The word in itself makes it sound complicated, but in all actuality ganache is just cream, chocolate, and a little bit of butter. THAT’S IT. Mix in some spices, dip it in chocolate CandiQuik, and we’ve got ourselves a Cinco de Mayo fiesta!
- ½ cup heavy cream
- ¼ teaspoon ground cinnamon
- ¼ teaspoon chili powder
- ⅛ teaspoon cayenne pepper
- 5 ounces semi-sweet chocolate chips
- 1 tablespoon butter
- 1 (16 oz) package Chocolate CANDIQUIK
- 2 squares Vanilla CANDIQUIK (optional)
- In a small saucepan, over medium-high heat, combine cream and spices. Cook, stirring frequently, until mixture comes to a rolling boil.
- Place chocolate chips in a medium bowl. Pour cream mixture over chocolate chips and let sit for 2 minutes. Stir until all chocolate is melted and mixture is smooth.
- Add butter to warm ganache and mix well. Place in refrigerator for 1-2 hours until firm.
- Using a teaspoon, roll ganache into 1-inch sized balls. Return to the refrigerator and chill until firm.
- Melt CANDIQUIK according to package directions.
- Dip ganache balls in melted CANDIQUIK; allow excess coating to drip off.
- Place on wax paper and allow to set completely.
- Optional: Melt 2 squares of Vanilla CANDIQUIK, mix with spices to taste and drizzle over truffles.