Mexican Hot Chocolate Balls
These Mexican Hot Chocolate Balls made with bittersweet chocolate, cinnamon, nutmeg and a hint of cayenne pepper or chili will warm you up this winter! Perfect for Christmas, Valentine’s Day....or a random winter day.
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Servings: 20
Ingredients
- 8 oz. bittersweet chocolate
- 1/2 cup heavy cream
- Tiny pinch of salt
- Cocoa, powdered sugar and/or sprinkles for rolling or chocolate melts for dipping
Mexican Hot Chocolate Spice Mix:
- 1 tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- ¼ tsp Ground Cayenne Pepper
Instructions
- In a small bowl, combine all the spices together to make the Mexican spice mix, stirring until well combined. Set aside.
- Finely chop the chocolate and set aside in a small bowl. Bring cream to boil in a small saucepan over medium-high heat.
- Pour the cream mixture over the chocolate and let sit for about thirty seconds, then stir in Mexican spice mix and salt, stir until the chocolate is melted and smooth. Cover and refrigerate overnight or at least four hours.
- Once hardened, scoop 1 tablespoon of chocolate filling and roll into a ball, set on prepared cookie sheet. Continue until all balls have been rolled.
- Put the cocoa powder in a small bowl and roll each truffle in the cocoa to give it a nice matte coating. You can roll in the powdered sugar,sprinkles....or dip truffles in chocolate and top with sprinklesor cinnamon, if desired.