Dark Chocolate Truffles
- 12 oz. semi-sweet dark chocolate
- 1/2 cup heavy cream
- 1/4 tsp. rum extract (optional)
- 1/4 tsp. cayenne pepper (optional)
- 1/2 tsp. cinnamon
- 1/8 tsp. salt
- 2 tbsp. toffee chips (optional)
- 1/4 cup unsweetened cocoa powder
- 1 tbsp. powdered sugar
Combine the chocolate, cream, cayenne rum extract, cinnamon, salt and toffee chips in a bowl. Microwave on 50% power, stirring every 30 seconds, until mixture is fully melted. Stir well to combine.
Refrigerate the mixture for 2 hours. Scoop 1 tbsp. balls of the chocolate mixture onto a wax paper lined baking sheet or large flat plate. Place in the freezer for 20-30 minutes, or until firm enough to roll in balls. (SEE NOTES)
While the truffles are chilling, combine the cocoa powder and powdered sugar and mix well. Remove the truffles from the freezer and roll into balls.
Coat each ball in the cocoa powder mixture. Store in the fridge for up to 2-3 months wrapped tightly in an airtight container.
- The rum extract is optional. If you don’t have it or prefer not to use it, you can leave it out. I think it adds a cozy holiday flavor to these chocolate truffles.
- The toffee chips are also optional. I like the extra sweet, caramely flavor that toffee chips offer, but these chocolate truffles can be made without them as well.
- The cayenne pepper is optional. I like the touch of heat it adds, but it is not required for the recipe.
- The chocolate ganache (truffle mixture) should be thick and scoopable before you start making the truffles.
- Once you’ve scooped the ganache in 1 tbsp. portions on the baking sheet, it is important that you keep them in the freezer for at least 20 minutes so you can roll them into balls. If you skip this step, it will be difficult to roll them.