Spiced Chocolate Truffles Recipe
Introduction
These spiced chocolate truffles blend rich semi-sweet chocolate with warm cinnamon, nutmeg, and cloves for a festive treat. Smooth, creamy, and coated with crushed candy cane, they make a perfect homemade gift or indulgent dessert.
Ingredients
- 1 teaspoon Ground Cinnamon
- 16 ounces Semi-Sweet Baking Chocolate, chopped
- 1 cup Heavy Cream
- 1 teaspoon Pure Vanilla Extract
- 1/2 teaspoon Ground Nutmeg
- 1/4 teaspoon Ground Cloves
- Candy Cane, crushed, to taste
Instructions
- Step 1: Place the chopped semi-sweet baking chocolate in a large heat-safe bowl and set aside.
- Step 2: In a small saucepan over medium heat, combine the heavy cream, vanilla extract, ground cinnamon, ground nutmeg, and ground cloves. Heat until it just begins to simmer, but do not let it boil, then remove from heat.
- Step 3: Pour the hot cream mixture over the chopped chocolate. Cover the bowl with a clean kitchen towel and let it sit for 2 minutes. Then whisk until the chocolate is completely melted and the mixture is smooth.
- Step 4: Refrigerate the mixture for 2 hours until it is firm and set.
- Step 5: Using a 1-tablespoon cookie scoop, portion the truffle mixture into balls. Roll each ball between your hands to shape. For easier handling, use food-safe gloves as the mixture will get messy. If truffles begin to soften, place them in the freezer for 10 minutes to firm up.
- Step 6: Roll the truffles in crushed candy cane pieces or your preferred coating. Store the truffles in the refrigerator until ready to serve.
Tips & Variations
- For a dairy-free version, substitute heavy cream with coconut cream for a subtle coconut flavor.
- Try rolling the truffles in cocoa powder, finely chopped nuts, or shredded coconut instead of candy cane for different flavors and textures.
- Make sure your chocolate is finely chopped so it melts evenly and smoothly in the hot cream mixture.
Storage
Store the spiced chocolate truffles in an airtight container in the refrigerator for up to 1 week. To enjoy them at the perfect texture, remove from the fridge 10 to 15 minutes before serving. If they soften too much, chill them briefly in the freezer to firm up again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use milk chocolate instead of semi-sweet chocolate?
Yes, you can substitute milk chocolate, but the truffles will be sweeter and less intensely chocolate-flavored. Adjust spices if desired to balance sweetness.
How do I crush candy canes for coating?
Place candy canes in a sealed plastic bag and gently crush them with a rolling pin or use the bottom of a heavy pan until you achieve small, coarse pieces perfect for rolling the truffles.
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Spiced Chocolate Truffles Recipe
- Total Time: 2 hours 20 minutes
- Yield: Approximately 24 truffles 1x
Description
These Spiced Chocolate Truffles combine rich semi-sweet chocolate with warm cinnamon, nutmeg, and cloves for a festive and flavorful treat. Coated in crushed candy cane, they deliver a perfect balance of spice, sweetness, and refreshing peppermint to delight during the holidays or any special occasion.
Ingredients
Chocolate Base
- 16 ounces Semi-Sweet Baking Chocolate, chopped
- 1 cup Heavy Cream
- 1 teaspoon Pure Vanilla Extract
Spices
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg
- 1/4 teaspoon Ground Cloves
Topping
- Candy Cane, crushed, to taste
Instructions
- Prepare Chocolate: Place the chopped semi-sweet baking chocolate into a large heat-safe bowl and set aside.
- Heat Cream and Spices: In a small saucepan over medium heat, combine heavy cream, vanilla extract, ground cinnamon, nutmeg, and cloves. Heat gently until the mixture just begins to simmer, being careful not to let it boil, then remove from heat.
- Combine and Melt Chocolate: Pour the hot spiced cream over the chopped chocolate. Cover the bowl with a clean kitchen towel and let it sit undisturbed for 2 minutes to soften the chocolate. Then whisk thoroughly until the chocolate is completely melted and smooth.
- Chill Mixture: Refrigerate the mixture for about 2 hours until it is firm enough to handle and shape.
- Form Truffles: Using a 1-tablespoon cookie scoop, portion the chilled chocolate mixture into balls. Roll each portion between your palms to form smooth truffles. If the chocolate becomes too soft or starts melting, place the shaped truffles in the freezer for 10 minutes to firm up.
- Coat and Store: Roll each truffle in crushed candy cane pieces or your preferred toppings to coat thoroughly. Store the finished truffles in the refrigerator until ready to serve.
Notes
- Use food-safe gloves when rolling the truffles to prevent melting from hand heat and to keep them smooth.
- Do not let the cream mixture boil to avoid curdling and affecting chocolate texture.
- For a dairy-free option, substitute heavy cream with coconut cream.
- These truffles keep well refrigerated for up to one week.
- Try different coatings like cocoa powder, chopped nuts, or powdered sugar for variety.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: spiced chocolate truffles, holiday dessert, cinnamon nutmeg cloves, candy cane truffles, festive chocolate treats
