Spicy Chocolate Truffles

Total Time:
3 hr
Prep:
25 min
Inactive:
2 hr 30 min
Cook:
5 min

Yield:
24 pieces
Level:
Easy

Ingredients
  • 2/3 cup heavy cream
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper
  • 12 ounces dark chocolate, chopped
  • 1/2 cup extra-fine shredded coconut, toasted
  • 1/2 cup chocolate cookie crumbs
  • 1/3 cup cocoa powder
  • 1/3 cup pistachio nuts, shelled and chopped
Directions
Watch how to make this recipe.
  • In a medium saucepot, heat the cream, cinnamon, chili powder and cayenne pepper over medium-low heat until it comes to a simmer. Add the chocolate and stir until the chocolate is completely melted. Transfer to a bowl and chill in the refrigerator until it firms up, 1 1/2 to 2 hours.

  • In the meantime, place the toasted coconut, cookie crumbs, cocoa powder and chopped pistachio nuts onto separate small plates.

  • Remove the chocolate from the refrigerator and let sit for 30 minutes to soften.

  • Using a small ice cream scoop or tablespoon, scoop out the chocolate into the toppings and roll them around to completely coat. Place on a plate and serve. Truffles can be stored in the refrigerator for 2 days in an airtight container.


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