These Mexican Chocolate Truffles made with real Ceylon cinnamon, vanilla, and almond extract are easy to make and delicious bite sized holiday treats.
Can you believe that there will be even more sweets posted throughout December! Tis the season to eat. Of all the goodies I made to share with you, these Mexican Chocolate Truffles might be my favorite. If you don't know what Mexican chocolate is, its basically chocolate flavored with cinnamon, vanilla, and almond. This flavor combination is out of this world. Trust me on this one.
These truffles turned out PERFECT. The chocolate was shiny and set beautifully and the taste was amazing. Who knows... maybe it was the real cinnamon.
I rolled that chocolate mixture into walnut sized balls and then rolled those balls in a mixture of cocoa powder, confectioners sugar, and more of that amazing cinnamon. OH MY LAWD. Sooooo good.
They just look so darn fancy but they were super easy to make. And you can stack them like a pyramid which is always fun.
You know I like to share my extreme close ups, so how could I not include one so that you could admire all those perfect little specs of wonderfulness. You're welcome.
Full Recipe Instructions
Mexican Chocolate Truffles
- ½ pound dark chocolate (I used Trader Joes 72% from a Pounds Plus bar)
- ½ pound semisweet chocolate (I used Trader Joes semisweet chunks)
- 1 cup heavy cream
- 2 tablespoons vanilla extract
- ½ teaspoon almond extract
- 1 teaspoon Ceylon cinnamon
- 1 tablespoon Confectioners sugar
- 1 tablespoon cocoa powder
- 1 teaspoon Ceylon cinnamon
- Chop chocolate into small chunks. Do yourself a favor and use room temperature chocolate. I tried to chop a very frozen and very thick chocolate bar and was sore for two days. Add chocolate to a medium sized bowl. I used a stainless steel bowl. I don't know if that makes a difference, but my truffles turned out perfect so just do what I did.
- In a medium saucepan over medium heat, heat heavy cream just until it starts to boil. While its heating, swirl it around in the pan to ensure even heating, and when the cream starts to coat the bottom of the pan, its done. Pour hot cream over chocolate and whisk until all chocolate has melted and mixture is very smooth. Add vanilla, almond extract, and Ceylon cinnamon and mix well.
- Allow mixture to sit out at room temperature at least an hour. Mine set perfectly but our house is usually a cool 66 degrees F. If you live in a warm house, you may need to refrigerate.
- In small bowl, combine Confectioners sugar, cocoa powder, and remaining Ceylon cinnamon. Roll truffles into walnut sized balls. Then roll in powder mixture to fully coat.
- Store truffles in an airtight container in the refrigerator. Can be served cool or at room temperature.
I already want to make these - they looks absolutely delicious and would be a great sweet kick to have at home. Oh, and taking them with you as a gift would certainly make your friends happy.
These are awesome! So many great flavours in truffle form.
These were amazing! I made them for a party, and they were all devoured in no time. Will be making them again for sure!
These are amazing, Krissy! Love how flavorful and easy they are to make.
What a delicious treat! Adding this to my baking line up for the holiday season! Looks too good to pass up!
What is it that makes these "Mexican"? Just curious? Is Mexican cinnamon usually ceylon? I know Mexican cinnamon tastes very different than what you get in the states.
Hi Kathryn. You can actually buy Mexican chocolate, but I just made this myself to resemble Mexican chocolate. I just looked up this definition in a food encyclopedia: "Flavored with cinnamon, almonds and vanilla, this sweet chocolate is available in Latin markets and some supermarkets. Mexican chocolate has a much grainier texture than other chocolates." I used the Ceylon cinnamon because it really is the best and truest cinnamon you can get and really wanted the flavor to shine through. Hope that helps! -Krissy