Mexican Hot Chocolate Truffles

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Mexican Hot Chocolate Truffles | I was scoping out the bulk bins the other day trying to get some inspiration for a Valentine’s Day dessert. I wanted to do something a little different than usual and keep it low budget. I usually do some kind of chocolate cake with raspberries or strawberries but those aren’t in season in the winter time and I didn’t really want to spend $7 on a box, either. Just past the trail mix, I spotted some organic dark chocolate. I just had to do something with that considering it was on sale. Score! I got a bag full and headed home.



As I was putting the rest of the groceries away I spotted something in the spice cabinet that gave me and idea. Earlier this winter, I had mixed together cayenne, cocoa powder, cinnamon, and sea salt to make some Mexican hot chocolate which is one of my husband and I’s favorite cold-timey drinks. Somehow this led me to the idea of truffles. I always see a lot of various truffle recipes floating around on the internet this time of year so I’m guessing that’s what triggered it. They’d be easy, delicious, and spicy – just like our love. Oh come on, can’t I get a little sappy every now and then?




Truffles sound like they’d be difficult to make but wow, are they easy. Just a few ingredients and you have a quick dessert that is sure to impress. The best thing about truffles is they’re really a blank canvas waiting to be creatively transformed into limitless flavor combinations! Another great thing is, preparing these doesn’t require a multitude of fancy kitchen equipment. The fanciest thing I’ll use is a cookie scoop and if you don’t have one of those, you can just eye ball it with your hands and a spoon.


There is one bad thing about truffles, though. You’ll gorge on them until you hate yourself. There just. So. Good.



The recipe I have put together has cow’s milk, but you could easily substitute almond milk to make this a 100% vegan dessert.

Where you’ll find your ingredients zero waste:

Mexican Hot Chocolate Truffles


Author: Megean Weldon
Recipe Type: Desserts
Yield: About 12 (depends on your scoop size)




  • 8 oz. Dark Chocolate Chunks (bulk bins)
  • 1/2 cup Heavy Cream (glass) or Almond Milk* I’d use a little less than 1/2 a cup (homemade/glass)
  • 1 tsp Vanilla (homemade/glass)
  • 1/4 tsp Cayenne** (bulk spices)
  • 1 1/2 tsp Cinnamon (bulk spices)


  • 1 cup Cocoa Powder (bulk bins)
  • 1 tsp Cinnamon (bulk spices)
  • 1/4 tsp Cayenne** (bulk spices)
  • 1 tsp Sea Salt (bulk spices) (optional)


  1. If the chocolate isn’t already in small pieces, chop up coarsely and place in a bowl.
  2. In a small saucepan, heat up the cream almost to a boil but do not let it scald.
  3. Pour the heated cream over the chocolate and stir until melted and mixed.
  4. Add the vanilla, cayenne, and cinnamon and mix well.
  5. Place the the mixture in the refrigerator for about 3 hours until the chocolate is hardened.
  6. Once hardened, use a small cookie scoop or spoon and scoop out evenly sized balls.
  7. For the coating, combine the cocoa powder, cinnamon, cayenne, and sea salt in a bigger bowl. (This can get messy but that makes it fun, right?!)
  8. Dust the chocolate truffles in the dusting mixture until well coated.
  9. The truffles might be a little soft still, so I place mine back into the fridge for another couple hours until hard. 
  10. And finally, pop those bad boys in your mouth and enjoy!


*I have not tested this recipe with almond milk but assume that the consistency would be very similar.
**Feel free to add as much spice as you’d like!

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