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Mayan Chocolate Truffles

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Mayan Chocolate Truffles. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Kari of The Craftinomicon.

 
Mayan Chocolate Truffles. Oh my heavens. Just the name alone gets me excited all over again. These chocolaty delights have a little sweet, a little spice and a whole lot of sass. When I saw Kari’s recipe, I found myself suddenly craving chocolate in truffle form.  
 
Kari a.k.a. Craftinomicon probably doesn’t realize the phenomenon her recipe created in my household. My children were actually campaigning to clean their rooms for more truffles! I was promised back rubs and washed dishes, too. All of this just to get their little mitts on more! Needless to say the truffles only lasted a whole twenty-four hours—but most definitely the best chocolate-filled twenty-four hours of my life. Amen.
  
 
 
 
Tasty Kitchen Blog: Mayan Chocolate Truffles. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Kari of The Craftinomicon.

These truffles are actually pretty darn simple to make, and yet they taste as if you purchased them from a fancy-schmancy chocolate shop!
  
 
 
 
Tasty Kitchen Blog: Mayan Chocolate Truffles. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Kari of The Craftinomicon.

Start by finely chopping up eight ounces of dark chocolate. For this recipe, I used the sixty percent cocoa bars by Ghirardelli. 
  
 
 
 
Tasty Kitchen Blog: Mayan Chocolate Truffles. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Kari of The Craftinomicon.

Keep the size pretty uniform so they melt easily. Now just toss the chocolate bits into a small heat-safe bowl.
  
 
 
 
Tasty Kitchen Blog: Mayan Chocolate Truffles. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Kari of The Craftinomicon.

Next add a half cup of heavy cream to a small sauce pan. Heat the cream until tiny little bubbles start to form around the edge of the pot. 
  
 
 
 
Tasty Kitchen Blog: Mayan Chocolate Truffles. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Kari of The Craftinomicon.

Then immediately pour the hot cream over top of the chopped chocolate.
 
 
 
 
Tasty Kitchen Blog: Mayan Chocolate Truffles. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Kari of The Craftinomicon. 

Let it sit for a few minutes. The warm cream is working its magic, softening up the chocolate.
 
 
 
 
Tasty Kitchen Blog: Mayan Chocolate Truffles. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Kari of The Craftinomicon. 

After a few minutes have passed; slowly stir and combine the two together.
 
 
 
 
Tasty Kitchen Blog: Mayan Chocolate Truffles. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Kari of The Craftinomicon. 

Add in a quarter teaspoon of vanilla.
 
 
 
 
Tasty Kitchen Blog: Mayan Chocolate Truffles. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Kari of The Craftinomicon.

Then a tablespoon of strong brewed coffee. Kari also suggests trying a coffee flavored liqueur. Oh man, I bet that would be lovely, too!
 
 
 
 
Tasty Kitchen Blog: Mayan Chocolate Truffles. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Kari of The Craftinomicon.

Measure and add in a quarter an eighth of a teaspoon of cayenne. It’s enough to give these truffles some heat without knocking your socks off. 
 
 
 
 
Tasty Kitchen Blog: Mayan Chocolate Truffles. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Kari of The Craftinomicon.

A quarter teaspoon of cinnamon is next. This definitely complements not only the chocolate but the cayenne. It smells pretty darn heavenly, too.
 
 
 
 
Tasty Kitchen Blog: Mayan Chocolate Truffles. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Kari of The Craftinomicon. 

Stir and let this sit at room temperature for at least one hour. It’s hard but you can do it! I then popped the mixture into the fridge for about 15 minutes to firm up a tad.
 
 
 
 
Tasty Kitchen Blog: Mayan Chocolate Truffles. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Kari of The Craftinomicon. 

With a spoon, scoop and shape into haphazardly-shaped balls. This will get messy, so heads up! They don’t have to be perfect because they go back into the fridge for thirty more minutes to completely firm up.
 
 
 
 
Tasty Kitchen Blog: Mayan Chocolate Truffles. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Kari of The Craftinomicon.

Next, just re-roll and scoot them around in some sweetened cocoa powder. Some other coating suggestions are powdered sugar, toasted coconut and candy melts. The options are really endless. 
 
 
 
 
Tasty Kitchen Blog: Mayan Chocolate Truffles. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Kari of The Craftinomicon.

Keep repeating until all truffles are coated. 
 
 
 
 
Tasty Kitchen Blog: Mayan Chocolate Truffles. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Kari of The Craftinomicon.

Like magic, I guarantee these will disappear right in front of your eyes. So decadent and rich but it’s that subtle kick of cayenne and cinnamon that makes these truffles absolute perfection.
  
 
 
 
Tasty Kitchen Blog: Mayan Chocolate Truffles. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Kari of The Craftinomicon. 

You guys really need to try these, I promise you they are truly exceptional! You can find more of Kari’s recipes in her recipe box here on Tasty Kitchen. And if you’re looking for fun and innovative craft ideas, be sure to stop by Kari’s website The Craftinomicon
 
Thanks so much for sharing this recipe Kari! 

 
 

Printable Recipe

Mayan Chocolate Truffles

See post on craftinomicon’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Difficulty: Easy

Servings: 20

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Description

Dark Chocolate truffles with some kick!

Ingredients

  • 8 ounces, weight Dark Chocolate
  • ½ cups Heavy Cream
  • ¼ teaspoons Vanilla Extract
  • ¼ teaspoons Cinnamon
  • ⅛ teaspoons Cayenne Pepper
  • 1 Tablespoon Coffee Or Coffee Flavored Liqueur
  • Optional Coatings: Powdered Sugar, Cocoa Powder, Toasted Coconut, Etc

Preparation Instructions

Cut up your chocolate as finely as you can (try to get uniform pieces so they will all melt the same, or you will be left with little chunks in the truffles). Place the chocolate into a heat safe bowl (I use a glass mixing bowl).

In a small saucepan, heat your cream just until it comes to a boil (bubbles will begin forming around the edges). Add the heated cream to the chocolate and allow to sit a few minutes.

Add in your vanilla, cinnamon, cayenne and coffee flavored liqueur (you could also use just a Tablespoon of regular fresh brewed coffee). * You do not have to add the cinnamon and cayenne, but I find it adds a nice flavor to the truffles.

Whisk everything together until it is smooth. If you happen to have a few larger chunks, do not fear, you can place the bowl into the microwave for 10 seconds, then remove and stir again. Do this until your mixture is smooth, then allow the bowl to sit at room temperature for 1 hour (and good luck not “tasting” it every time you walk past for that hour).

With a small spoon or cookie scoop, scoop out small balls of the truffle mixture and place on a cookie sheet (to avoid a huge mess I generally line my sheet with parchment or wax paper) and place these into the fridge for 30 minutes to set.

Take out and gently roll to form round balls, then roll these into any coating you want (toasted coconut, powdered sugar, cocoa, roasted almonds, candy melts, etc.) If you want a hard outer coating I highly recommend the candy melts–you can get them in several colors as well. You could also fancy it up with a sprinkling of some sea salt if you are into the sweet and salty flavor. I have made these several different ways and no one has ever complained.

 
 
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Laurie is the force behind Simply Scratch, a blog that documents her efforts to find and create recipes that are made simply from scratch. (We think it’s sweet that her mother-in-law helped her set up her blog and get started.) We love her recipes; they’re not just tried and true, but they look gorgeous as well. Check out her blog and you’ll become a fan too.

 

26 Comments

Comments are closed for this recipe.

Danijela on 3.20.2012

What a unique recipe. I think every woman can be proud of herself when she serves those to her guests. It’s amazing.

Amy Kendall on 3.14.2012

I made these tonight. I feel so fancy. My daughters 6th grade class has been studying the Mayan culture and I thought these would be a interesting treat for her class. They shall have them tomorrow. Thanks for the delicious recipe.

Georgia on 3.14.2012

Any need to refrigerate these after you’re done coating? I’m thinking about making as a gift….

Mindy on 3.12.2012

My boys made these on Friday. They were amazing! There are only a few left…

Molly C on 3.11.2012

I just made these and they were awesome! Not too chocolatey…just perfect! Mine ended up being a little less pretty, but I didn’t mind a bit.

Heather ;) :) :) on 3.11.2012

These look really good!!!! I love how they’re small, so that you can eat a lot of them :) :) :) Love and hugs from the ocean shores of California, Heather ;)

Paula B. on 3.11.2012

Well, I think the Easter Bunny will be hopping over to a few houses bearing baskets of this deliciousness. Oh my, wishing I had some of these truffles right now. Guess I’ll have to make a batch for “test” purposes, right? Thanks for the timely recipe.

Ranchgurl on 3.10.2012

OH MY GOODNESS!!! YUMMMM

Carrie on 3.10.2012

Do you think chipotle chili powder would work too?

Kitty on 3.10.2012

This looks great, I sooo need to try this soon! Thanks!

Mary M. on 3.9.2012

Any suggestions if you don’t want to use the coffee flavor?

Kari M on 3.9.2012

You are so welcome, this is one of my favorites! Also, I will answer some questions from above: If you like a lot of heat you could certainly use 1/4 teaspoon of cayenne, but I always use 1/8 teaspoon because well, I’m a bit of a sissy.

Also, I use regular old cocoa powder to roll mine in, but to sweeten cocoa powder, I would just mix in some powdered sugar. :)

Tanya on 3.9.2012

probably a dumb question . . . but what is sweetened cocoa powder? Do you add powdered sugar to regular cocoa powder?

    Profile photo of Laurie - Simply Scratch

    Laurie - Simply Scratch on 3.9.2012

    Not at all Tanya.. sweetened cocoa can be purchased just like regular un-sweetened cocoa!

SoonerLaura on 3.9.2012

Yum, must try! I love the Lindt Dark Chocolate Chili Bar

Yogamama on 3.9.2012

@amber, it must be a typo, if you look closely at the picture the measuring spoon says 1/8.

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Megan {Country Cleaver} on 3.9.2012

Oh be still my heart!!

Amber on 3.9.2012

The post says 1/4 tsp cayenne, but the recipe says 1/8 tsp. Which one is correct?
These look fabulous!

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    Laurie - Simply Scratch on 3.9.2012

    Ohh whoops! It’s an 1/8 tsp!.. Then again if you like it hot go for it and try the 1/4tsp!

katie on 3.9.2012

OMG!! To die for!!!

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Amber {Sprinkled With Flour} on 3.9.2012

Oooh, these would definitely solve my chocolate craving right now!

The Mrs @ Success Along the Weigh on 3.9.2012

Oh to have a bowl of ganache in front of me to slam my face into. Um, I mean…great recipe! Can’t wait to try it! :-)

Munatycooking on 3.9.2012

One word. Addictive!

All Good in Mommyhood on 3.9.2012

Oh wow – what i wouldn’t give for one of those right now! :)

Yogamama on 3.9.2012

Wow, chocolate with some heat…Love it!!