Mexican Hot Chocolate Truffle Balls
- Author: Annie Chesson
- Prep Time: 20 mins
- Cook Time: 5 mins
- Total Time: 25 mins
- Yield: 10 Truffle Balls 1x
- 4 4oz bars of semi-sweet chocolate (I used Bakers)
- 1/2 pint (8 oz) of heavy cream
- 1 1/3 teaspoons cinnamon
- 1 1/4 teaspoons ground ginger
- 1/4 teaspoon cayenne
- Extra cinnamon for garnish (optional)
- Finely chop the chocolate and transfer to a medium bowl
- Heat the heavy cream in a small pot until it is just about to simmer/has just started simmering
- Pour the hot cream over the chocolate
- Using a spatula or a spoon, poke the chocolate down until it is all under the surface of the cream
- Let this sit for a minute or two
- Stir together until the melted chocolate and cream form a smooth, shiny ganache
- If there are still chunks of un-melted chocolate, just microwave it for 10 second increments, stirring in between each one, until it is all melted together
- Add the spices and stir together
- Let the ganache sit until it is firm but scoop-able
- You can either place it in the fridge until it is hard and then let it sit at room temperature until it is scoop-able, or you can leave it out on the counter until it has hardened to the point of being firm
- Once the correct consistency is reached, spoon out three tablespoons of ganache and roll together in your hands to make a ball
- Repeat this process until all the ganache is gone from the bowl
- Sprinkle cinnamon on top of the Truffle Balls (optional)
- Instructions for making the hot chocolate–pour 8 oz (1 cup) of milk into a mug, add one truffle ball, and microwave for 2 minutes. Take out and stir, until the truffle ball is broken up and melted into the milk. If there are still flakes of chocolate, microwave for another minute and stir again. If this is too chocolaty for you, add a little extra milk.
- The prep/cook time doesn’t include the time that the ganache takes to set
