Spicy Truffles

Wait for it...these festive truffles are just a tad bit spicy, the heat will sneak up on you! Both big and little kids can help measure the ingredients, roll the truffle mix into balls and decorate with sprinkles.
  • Level: Easy
  • Total: 4 hr 5 min (includes resting and chilling times)
  • Active: 25 min
  • Yield: 18 to 24 truffles
Save Recipe

Ingredients

12 ounces semisweet chocolate, coarsely chopped

1 cup heavy cream

1 tablespoon unsalted butter

2 to 3 dashes chipotle hot sauce

Heaping 1/4 teaspoon cayenne pepper

Pinch kosher salt

1/2 teaspoon pure vanilla extract

Red nonpareil sprinkles, for rolling

Directions

  1. Put the chocolate in a medium bowl. Heat the cream, butter, hot sauce, cayenne and salt in a small saucepan over medium heat until the mixture begins to steam. Pour the cream mixture over the chocolate, and let sit until the chocolate is completely melted, about 10 minutes. Stir until smooth with a rubber spatula or a whisk. (If the chocolate isn't melted, microwave on high in 20-second increments, stirring in between, until just melted.)
  2. Stir in the vanilla. Continue stirring until the chocolate mixture is very smooth and shiny. Transfer it to a shallow dish, like a pie plate, cover and chill until firm, at least 3 hours and up to overnight.
  3. Put the sprinkles on a small plate. Scoop tablespoons of the firm ganache, roll into balls, roll in and place on a parchment-lined baking sheet. Cover with plastic wrap, and refrigerate until firm or until ready to serve, 30 minutes and up to overnight. Roll the truffles in the sprinkles before serving.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Spicy Chocolate Truffles

Spicy Brazilian Chocolate Truffles

Truffles

Truffles

Chocolate Truffles

Chocolate Truffles

Truffle Pops

Eggnog Truffles