Bittersweet Chocolate Truffles Rolled in Spices
Indulge in the rich, complex flavors of Bittersweet Chocolate Truffles Rolled in Spices—a sensory delight perfect for the adventurous chocolate lover. This luxurious recipe combines creamy 70% bittersweet chocolate with velvety ganache, enhanced with a touch of vanilla and a buttery finish. The real magic lies in the exotic spice coating, featuring warm ground cinnamon, aromatic cardamom, and a subtle kick of cayenne pepper, all blended with unsweetened cocoa powder for a bold, slightly spicy finish. These handcrafted truffles are easy to make yet irresistibly elegant, perfect for holiday gifts, dinner parties, or indulgent moments of self-care. Ready in under an hour of active prep, these truffles offer a melt-in-your-mouth texture that’s perfectly complemented by the warming spices. Serve them as a rich after-dinner treat or pair them with a glass of red wine for a decadent pairing.
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Ingredients
- 225 grams bittersweet chocolate (70% cocoa)
- 120 ml heavy cream
- 30 grams unsalted butter
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 0.25 teaspoons cayenne pepper
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon powdered sugar (optional)
Directions
Step 1
Chop the bittersweet chocolate finely and place it into a heatproof bowl.
Step 2
In a small saucepan, bring the heavy cream to a simmer over low heat until it begins to steam and small bubbles appear around the edges. Do not boil.
Step 3
Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes to allow the chocolate to melt.
Step 4
Using a whisk or spatula, gently stir the mixture in small circles until smooth and completely combined.
Step 5
Add the unsalted butter and vanilla extract to the chocolate mixture, stirring until the butter is fully melted and the ganache is shiny and cohesive.
Step 6
Cover the bowl with plastic wrap, ensuring it touches the surface of the ganache to prevent a skin from forming. Chill in the refrigerator for 2-3 hours or until firm.
Step 7
In a small bowl, mix together the ground cinnamon, ground cardamom, cayenne pepper, cocoa powder, and optionally powdered sugar. Transfer to a shallow dish for rolling.
Step 8
Using a small spoon or a melon baller, portion out the chilled ganache and roll it quickly between your palms to form small, even truffles. Work fast to avoid melting the chocolate with your hands.
Step 9
Roll each truffle in the spiced cocoa mixture, ensuring it is evenly coated.
Step 10
Place the finished truffles onto a parchment-lined baking sheet and refrigerate for 15 minutes to set.
Step 11
Store the truffles in an airtight container in the refrigerator for up to 1 week. Allow them to sit at room temperature for 10-15 minutes before serving for the best flavor and texture.
Nutrition Facts
| Serving size | (255.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1316.3 |
| Total Fat 72.9g | 0% |
| Saturated Fat 43.0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 46.8mg | 0% |
| Total Carbohydrate 123.9g | 0% |
| Dietary Fiber 31.3g | 0% |
| Total Sugars 62.8g | |
| Protein 21.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 193.2mg | 0% |
| Iron 29.7mg | 0% |
| Potassium 1896.8mg | 0% |
Source of Calories