Like spice? These truffles are rich with layers of sweet and spicy flavors. They make unique homemade gifts!



This recipe was adapted from The New Sugar & Spice: A Recipe for Bolder Baking cookbook.


In a small saucepan, bring the heavy cream, chiles, and salt to a boil over medium heat. Remove from heat, cover, and let stand for 30 min. Melt chocolate and butter in a medium bowl in 20-second increments in the microwave. Strain flavored cream into chocolate and stir to combine. Seed and finely chop 1 boiled chile and add to chocolate mixture. If you want more heat, add another chile. Stir in vanilla and cover with plastic wrap. Chill until firm, at least 2 hours. Scoop and shape into 1 1/2-inch (or so) balls and roll in cocoa powder. Store in airtight container in the fridge for up to a week.


24 (1 1/2-inch) truffles

Thanks To

Adapted from The New Sugar & Spice cookbook

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Savory Spice Shop Ingredients
Chile, Chipotle, Black & Red (Chipotle Morita, Mora or Colorado), Whole 4 oz bag $9.55
Vanilla Extract Mexican -2floz $10.95
Mexican Cocoa 4 oz bag $7.35
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-Teresa F. of Connersville, IN

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