MEXICAN HOT CHOCOLATE TRUFFLES

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Derived from Mexican hot chocolate cake, these truffles are simultaneously sweet and spicy.

Hot chocolate truffles are delicious confectioneries that are so easy to make, and to top it off they are incredibly delicious. To make hot truffles, all you need is a Mexican hot chocolate sheet cake and good-quality dark chocolate. If you love spiced chocolate desserts, you will enjoy Mexican hot chocolate truffles.

These truffles have a sweet chocolate flavour that melts in your mouth, with an exciting spicy aftertaste. Hot truffles will pique your taste buds in a very interesting, exciting way.

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What is Mexican Hot chocolate cake?

Just as the name suggests, hot chocolate cake is an original Mexican spiced chocolate cake that is baked with pepper, cinnamon, nutmeg, and all-spice. The only difference between a regular chocolate cake and a Mexican Hot chocolate cake is the added spices.

Related Recipes.

Coconut raspberry truffles are no-bake, made with condensed milk and fresh raspberries and they are delicious. The Mexican chocolate sheet cake that acts as a base for these truffles is derived from my chocolate sheet cake recipe.

How to make Mexican hot Chocolate truffles.

Start by making the spiced chocolate sheet cake.

  • In a medium-sized bowl, mix sifted flour, baking powder, cocoa powder, salt, pepper, cinnamon, nutmeg and allspice. Set it aside.
  • In a separate bowl, mix egg, sugar and vanilla until combined, then add in milk and oil and mix until incorporated.
  • Fold in the wet ingredients with the dry ingredients, do not overmix. Afterwards, drizzle hot coffee into the cake batter and mix to combine.

Pour the cake batter into a baking tray lined with parchment paper and bake at 170 degrees celsius for 20-25 minutes or until cooked. A skewer or small knife inserted in the middle should come out clean.

  • Set the sheet cake aside to cool and start making chocolate ganache.

The Chocolate Ganache

The chocolate ganache is the combining liquid ingredient for this recipe; which uses two basic ingredients; chocolate and heavy cream.

To make the ganache, mix chopped dark chocolate with heavy cream in a glass bowl, and place over a pot of simmering water stirring frequently. After the chocolate completely melts, remove from heat and add butter and a pinch of salt, then mix thoroughly. ( scroll down to the recipe card for exact measurements)

Mix in crumbled sheet cake with the chocolate ganache and roll into medium-sized balls.

Place the rolled balls in a baking tray lined with parchment paper and refrigerate for 20-30 minutes.

The chocolate coating

Finely chop a bar of good quality dark chocolate into a glass bowl, mix it with a few tablespoons of oil and melt this over a pot of simmering water. Afterwards, retrieve the spiced chocolate balls from the fridge and dip each into the chocolate, setting them on a baking tray lined with parchment paper. Refrigerate for at least 30 minutes before serving.

Helpful tools.

Baking tray or pan. For baking the chocolate sheet cake.

Baking paper. For lining the baking pan. In addition, after the truffles are dipped in chocolate they should be placed on baking paper to avoid sticking after the chocolate cools.

Toothpicks or skewers. Will make your work easier when dipping the truffles into chocolate.

How to store Mexican Hot Chocolate Truffles.

Store truffles wrapped in parchment paper in an airtight container and keep them refrigerated for up to two weeks.

NOTES.

  • Chocolate ganache is used as a combining cream in this recipe. However, you can replace it with whipped cream, American chocolate buttercream, Swiss meringue buttercream, or pure melted dark chocolate.
  • For easy handling when dipping the truffles in chocolate, insert skewers /toothpicks into rolled chocolate balls.
  • Refrigerate the truffles for a few minutes before dipping them in chocolate.

Mexican Hot Chocolate Truffles.

Recipe by WinnieCourse: Dessert, snacksDifficulty: Easy
Servings

12

servings
Prep time

30

minutes
Cooking time

40

minutes
Resting Time

1

Hours

Ingredients

  • 250 gm all-purpose flour

  • 200 gm brown sugar

  • 50 gm cocoa powder

  • 3 eggs

  • 150 ml vegetable oil

  • 100 ml milk

  • 70 ml hot coffee

  • 1 tsp cayenne pepper

  • 1/2 tsp nutmeg

  • 1 tsp cinnamon

  • 1/2 tsp allspice

  • 1 tsp baking powder

  • 1 tsp vanilla extract

  • 1 tsp salt

  • Ganache.

  • 180 gm dark chocolate

  • 350 ml heavy cream

  • 30 gm butter

  • pinch of salt

  • For coating.

  • 400 gm dark chocolate

  • 1 tsp oil

Directions

  • Preheat the oven to 170 C, line the baking tray with parchment paper and set it aside.
  • In a medium-sized bowl, mix sifted flour, baking powder, salt, cocoa powder, pepper, nutmeg, cinnamon and allspice. Set it aside.
  • In a separate bowl, whisk eggs, vanilla and sugar until combined then add in milk and oil and mix until well incorporated. Afterwards, drizzle hot coffee over the egg mixture stirring continuously.
  • Fold in the wet ingredients with the dry ingredients, and drizzle hot coffee over the cake batter mixture stirring continuously.

    Pour the cake batter into a baking tray and bake at 170C for 20-25 minutes or until a skewer inserted comes out clean. Remove from the oven and set aside to cool.
  • To make the chocolate ganache; mix heavy cream and dark chocolate in a bowl, and place it over a pot of simmering water, stir continuously. When the chocolate fully melts, remove from heat and add in butter and a pinch of salt and stir until incorporated.
    Afterwards, take the cooled Mexican hot chocolate cake and make a crumble using clean hands or a spoon.
  • Take the cooled Mexican hot chocolate cake and make a crumble using clean hands or a spoon. Pour in the chocolate ganache and mix thoroughly to form a dough-like mixture.
    Roll the dough into small balls placing them on a baking sheet. Refrigerate for at least 30 minutes.
  • Chop a bar of dark chocolate into small pieces. Put in a bowl and mix with 1 tsp oil. Place the bowl over simmering water to completely melt the chocolate.
  • Dip cooled chocolate balls into the melted chocolate and place them on parchment paper to cool.
    Refrigerate the truffles for another 30 minutes and then serve.

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