Mexican Hot Chocolate Truffles

By Texaschef11

Ingredients

• truffle filling:
• 16 oz. semi-sweet or bittersweet chocolate chips
• 1 cup heavy cream
• 4 Tbs. butter
• 1 oz. honey
• 2 tsp. ground cinnamon
• 1 tsp. ground cayenne pepper *
• 1/4 tsp. almond extract
• 1/2 tsp. vanilla extract
• coating chocolate:
• 1 cup semi-sweet or bittersweet chocolate chips
• 2 tsp. vegetable shortening
• ground cayenne pepper
• ground cinnamon

Preparation

Step 1

*For a little kick , start with 1/4 teaspoon of cayenne pepper and see if that's enough. If you really want to knock your socks off, add 2 teaspoons or more.

For the truffle filling, place the chocolate chips in a medium bowl and set aside. Combine heavy cream, butter, honey, cinnamon and cayenne pepper in a saucepan and cook over low heat until it starts to simmer. Remove from heat and pour over the bowl of chocolate chips. Wait for a few minutes for the chocolate to soften. Add almond extract and vanilla extract. Using a wooden spoon or rubber spatula, slowly stir the mixture until it becomes smooth and shiny. Cover with plastic wrap and refrigerate for 1 hour or until the mixture is slightly firm.

Line a cookie sheet with parchment paper or waxed paper. Measure out teaspoonfuls of the truffle filling and drop them onto the cookie sheet. Freeze them for 15 to 20 and then roll them into balls. Freeze them again for 10 to 15 minutes more or until firm.

For the coating chocolate, combine the chocolate chips and vegetable shortening in a bowl and melt over hot water. Stir until smooth. Drop the truffles into the chocolate coating one at a time, quickly coat them and remove with a fork. Gently shake off any extra chocolate and place the truffle onto the cookie sheet. Sprinkle cayenne pepper and cinnamon on top before the chocolate sets up.
You can store the truffles in an airtight container in the refrigerator.