Spicy Chocolate Truffles Recipes

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SPICY BRAZILIAN CHOCOLATE TRUFFLES

Love and chocolate. That's what Valentine's Day is all about. Go beyond the boring box of store-bought chocolates and wow your valentine with spicy homemade truffles decorated with sprinkles, candies, sparkling disco dust and glimmering edible jewels. My go-to recipe for Spicy Brazilian Chocolate Truffles is extremely easy. The secret is constantly stirring the chocolate mixture over low heat until it becomes very thick. Make a batch for your sweetie and check out the step-by-step instructions below for decorating each of the truffles in my assortment.

Provided by Jackie Alpers

Categories     dessert

Time 1h35m

Yield 20 to 25 truffles

Number Of Ingredients 13



Spicy Brazilian Chocolate Truffles image

Steps:

  • Coat a large shallow pan with some of the butter. Bring the condensed milk, 1 tablespoon butter, the cocoa powder, cinnamon and cayenne, if using, to a boil in a large saucepan over medium heat, stirring constantly with a rubber spatula. Reduce the heat to medium-low and cook, stirring constantly, until the mixture pulls away from the sides of the pan and has the consistency of very thick frosting, 15 to 20 minutes. Pour the mixture into the greased pan; let cool completely and become firm, about 1 hour. (You can refrigerate it to speed up the process).
  • Line a baking sheet with wax paper. Grease your hands with butter and shape the cooled truffle mixture into 1- to 2-inch balls and place on the wax paper.
  • For the decorations: You can use melted or tempered chocolate to coat the truffles before decorating. Tempering is the key to shiny, smooth-looking chocolate that remains solid at room temperature.
  • To melt the chocolate without tempering, put the pieces in the top of a double boiler or in a heatproof bowl set over, not in, a pot of simmering water and stir until melted.
  • To temper the chocolate, melt about 2/3 of the chopped chocolate in the top of a double boiler or heatproof bowl that fits snugly over, not in, a saucepan of water. Make sure the bottom of the bowl does not touch the water. Bring the water to a simmer over medium-low heat, stirring constantly as the chocolate melts. Once the chocolate reaches 115 degrees F. on a candy thermometer, remove the bowl of melted chocolate from the double boiler and stir in the remaining chocolate to reduce the temperature. Keep stirring until the temperature reaches 85 degrees F., then pick out any chunks of unmelted chocolate. Put the chocolate back over the simmering water and stir until the temperature reaches 90 degrees. Keep the chocolate at 90 degrees F. while you decorate the truffles.
  • Decorate each truffle ball as described below and return to the wax paper. Refrigerate for at least 1 hour before serving. Transfer to mini cupcake liners or paper candy cups and serve.

1 tablespoon unsalted butter, plus more for greasing the pan and hands
One 14-ounce can sweetened condensed milk
3 tablespoons natural unsweetened cocoa powder (I use Ghirardelli)
1/2 teaspoon ground cinnamon
Pinch of cayenne pepper, optional
1 pound good-quality dark chocolate, chopped into 1-inch pieces
Large white and rainbow nonpareil candies, for large jewels
Semi-sweet chocolate nonpareils, for small jewels (I use Sno Caps)
Lump sugar (also called rock sugar) for faceted jewels
Disco dust edible glitter (I use American Red)
Red candies (I use Pop Rocks and Red Hots)
Quins
Vodka (it evaporates so it's kid-safe)

SPICED CHOCOLATE TRUFFLES

I make truffles for family events and gift-giving. Someone once asked me to add pumpkin spice, and now my recipe is legendary. -Gerry Cofta, Milwaukee, WI

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 2 dozen.

Number Of Ingredients 9



Spiced Chocolate Truffles image

Steps:

  • Finely chop 10 ounces chocolate; place in a small bowl. In a small heavy saucepan, combine cream, pumpkin and spices; heat just to a boil. Pour over chocolate; let stand 5 minutes., Stir with a whisk until smooth. Cool to room temperature. Refrigerate, covered, at least 4 hours., Finely grate remaining chocolate; place in a small microwave-safe bowl. With hands dusted lightly with baking cocoa, shape chocolate mixture into 1-in. balls; roll in grated chocolate. (Mixture will be soft and truffles may flatten slightly upon standing.) , If desired, melt unused grated chocolate in a microwave and use to attach eyeballs. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 89 calories, Fat 6g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 7mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

12 ounces milk chocolate baking bars, divided
1/2 cup heavy whipping cream
2 tablespoons canned pumpkin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Dash ground cloves
Baking cocoa
Candy eyeballs, optional

SPICY CHOCOLATE TRUFFLES

Provided by Sandra Lee

Categories     dessert

Time 3h

Yield 24 pieces

Number Of Ingredients 9



Spicy Chocolate Truffles image

Steps:

  • 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.

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

CHOCOLATE TRUFFLES

Provided by Ina Garten

Categories     dessert

Time 1h53m

Yield 60 truffles

Number Of Ingredients 8



Chocolate Truffles image

Steps:

  • Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
  • Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the Grand Marnier, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.
  • With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.

1/2 pound good bittersweet chocolate such as Lindt
1/2 pound good semisweet chocolate such as Ghiradelli
1 cup heavy cream
2 tablespoons Grand Marnier, optional
1 tablespoon prepared coffee
1/2 teaspoon good vanilla extract
Confectioners' sugar
Cocoa powder

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.

Provided by Food Network Kitchen

Categories     dessert

Time 4h5m

Yield 18 to 24 truffles

Number Of Ingredients 8



Spicy Truffles image

Steps:

  • 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.)
  • 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.
  • 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.

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

SPICY CHOCOLATE TRUFFLES

The gentle heat supplied by the slow cooker is an effortless way to temper chocolate without having to use a double boiler, standing over the pot to keep careful watch. With the small amount of chocolate required, the recipe works better in a 3-quart slow cooker rather than a 5-quart, for better control over the melting process. The recipe can also be doubled for double the chocolate indulgence.

Yield makes about 18 truffles

Number Of Ingredients 9



Spicy Chocolate Truffles image

Steps:

  • Combine the chocolate, cream, butter, and coffee in the slow cooker. Cover and cook on low for 40 to 60 minutes, until the chocolate melts. Stir once or twice during the cooking time, just to make sure that the chocolate does not stick to the bottom or sides of the crock. Whisk the mixture vigorously when it is nearly melted.
  • Pour the melted chocolate onto a plate or into a glass bowl and place in the refrigerator for between 1/2 and 1 hour, until it is hard enough to form into small balls.
  • Combine the cinnamon, cloves, and allspice in a coffee mill or using a mortar and pestle and grind them to a coarse powder. Transfer to a small bowl, add the cocoa powder, and mix thoroughly.
  • Line a baking sheet with aluminum foil. Using a spoon or mini ice cream scoop, scoop out spoonfuls of the chocolate mixture and roll with your hands into balls the size of walnuts. (This is a great job for kids. Just have plenty of paper towels on hand!) Roll the balls in the cocoa mixture and place them on the prepared baking sheet.
  • Place the truffles in the refrigerator for at least 4 hours or up to overnight. Sprinkle the truffles with the confectioners' sugar and allow to sit at room temperature for about 1 hour before serving.

16 ounces bittersweet chocolate or bittersweet chocolate chips
2/3 cup heavy whipping cream
2 tablespoons unsalted butter
1/4 cup coffee beans, finely ground
2 cinnamon sticks
4 whole cloves
6 allspice berries
1/2 cup unsweetened cocoa powder
Confectioners' sugar, for powdering

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