Mexican Chocolate Truffles
PREP: 10 MINUTES
SERVINGS: 25 SERVINGS
Treat the chocolate-lovers in your life with homemade truffles! These Mexican Chocolate Truffles combine a spicy and silky rich dark chocolate center with a hazelnut crunch on the outside. Easy to create and makes a delicious gift assortment around the holidays.
- 3 cups semi-sweet chocolate
- 1 can sweetened condensed milk
- 1 tsp vanilla
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp cayenne
- 10 ounces dark chocolate
- 1 cup hazelnuts, chopped finely
Melt all truffle ingredients over a double boiler, making sure to stir constantly so it melts evenly. Once completely melted, remove from heat and let it cool for at least 3 hours in the refrigerator. Once cooled, scoop fudge into balls and roll in your hands until smooth. Set on a parchment or wax paper lined sheet pan. Place in the freezer for 20 minutes before coating in the chocolate.
For the coating, melt chocolate in the microwave in 20 second increments until just melted. Use two forks to dip the chocolate balls into the melted chocolate. Let excess chocolate drip. In a separate bowl, roll in chopped hazelnuts. Place back on parchment lined sheet and let them set in the fridge or freezer for a few hours. Makes about 25 truffles.
Read Recipe Reviews
This recipe doesn't have any reviews yet. Try it out and let us know what you think!