These vegan friendly truffles are made with heavy cream (or coconut cream), rich semi-sweet chocolate, coffee liqueur, and cayenne.

Chile Mocha Truffles

These vegan friendly truffles are made with heavy cream (or coconut cream), rich semi-sweet chocolate, coffee liqueur, and cayenne.

Chile Mocha Truffles

These vegan friendly truffles are made with heavy cream (or coconut cream), rich semi-sweet chocolate, coffee liqueur, and cayenne pepper.  

Attention all chocolate lovers!  If you, like me, like a little ‘oomph’ in your chocolate, listen up!  Recently, while gleefully sipping a Chile Mocha coffee drink, it occurred to me that this spiced, earthy cocoa would be fabulous as a truffle (the chocolate, not the mushroom).  Suddenly, my chocolate obsessed brain was on a mission– a truffle mission.  If you, like me, prefer your cocoa rich, dark, and a little bit spicy– this chocolate is for you!  It’s delicious, it melts in your mouth, and is perfect for parties, date nights, or even groggy midnight snacks.  I present to you– the Chile Mocha Truffle.  These truffles are made from a spicy and decadent chocolate ganache, rolled into perfect little balls of happiness, and lightly dusted with spiced sugar, sweetened cocoa powder,  or sesame seeds.

In a hurry? Jump to the recipe! 

These vegan friendly truffles are made with heavy cream (or coconut cream), rich semi-sweet chocolate, coffee liqueur, and cayenne.

Chile Mocha Truffles

Truffle Basics

Starbucks Copycat! This vegan-friendly spicy Chile Mocha is made with freshly brewed espresso, steamed milk (or coconut milk), and spicy hot cocoa. champagne-tastes.com

Chile Mocha

At its most basic, a chocolate truffle is simply chocolate mixed into hot cream, then the mixture is cooled and rolled out into small spheres.  Sometimes truffles include corn syrup to stabilize the chocolate, and sometimes they’re coated in a hard chocolate shell.  I prefer to go back to basics, avoiding the corn syrup, and skipping the sometimes-tricky shell coating.  This means that the truffles should be kept cool, so they don’t lose their shape.  It also means they’ll melt fabulously into your mouth in a burst of rich, chocolaty decadence.

Making Chile Mocha Truffles

To make Chile Mocha Truffles, bring some cream (or coconut cream) to a boil, and immediately take it off the heat.  Quickly add the chocolate, and stir, stir, stir!  Once the chocolate has melted into a creamy ganache, add the chile flakes, cayenne, and the coffee liqueur.  Stir again.  Put the ganache in the fridge for about an hour (or overnight).

Next, roll the truffles.  You can use a spoon, but a melon baller will make your life easier.  Roll the truffles out, working as quickly as possible to keep the chocolate from warming up.  Next, roll the truffles in a coating– using either sesame seeds, chile flakes and sugar (for even more heat), or sugar and cocoa powder.  Keep the truffles cool until you’re ready to serve them.  When you whip out a plate of these spicy chocolates– Your dinner guests will be thrilled, your date will love you, and your midnight snacking will be très -chic!

Truffle-making Tips

  • Use a small melon baller or cookie-dough scoop for evenly shaped truffles.
  • Roll the truffles with the tips of your fingers, instead of in the palms of your hands, to keep the chocolate from warming and becoming difficult to work with.
  • If the chocolate becomes too warm to continue rolling the truffles, take a break, and refrigerate the chocolate for a few minutes.
  • If your truffles look lumpy or uneven, refrigerate them for about 15 minutes to reharden them, and then quickly roll the truffles again to get more perfect truffles.
  • If you’re serving the truffles at a party, and they’ll be sitting out for a long time, try serving them on a platter that’s above a container of ice.

Want all the truffle flavor, but don’t want to roll them out?  Try this:

Vegan friendly Chocolate Truffle Pie- All the flavor of chocolate truffles, with much less effort!

Chocolate Truffle Pie

 

These vegan friendly truffles are made with heavy cream (or coconut cream), rich semi-sweet chocolate, coffee liqueur, and cayenne.
5 from 7 votes
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Chile Mocha Truffles

Yields about 30 1" truffles

Course Dessert
Cuisine French
Total Time 1 hour 30 minutes
Calories 80 kcal
Author Champagne Tastes

Ingredients

  • 1 cup heavy cream OR coconut cream* (see recipe notes)
  • 12 oz bittersweet chocolate chips
  • 1 tsp red chile flakes
  • 1/8 tsp cayenne (use more or slightly less depending on desired level of heat)
  • 1 1/2 oz coffee liqueur
  • To coat truffles: cocoa powder, sugar, sesame seeds, red chile flakes

Instructions

  1. Bring cream to a boil and immediately remove from heat. Add chocolate, and stir until creamy. Add chile flakes, cayenne, and coffee liqueur.

  2. Set chocolate ganache in the fridge to set for at least an hour.

  3. Using a melon baller or spoon, roll out small 1" balls of chocolate.  Use the tips of your fingers to roll truffles and smooth out any bumps.

  4. Roll truffles in coating of choice.  If using unsweetened cocoa powder to dust, mix with sugar before coating.

  5. Store truffles in the fridge, and keep cool while serving to avoid melting.

Recipe Notes

*For coconut cream: If you can't find coconut cream, put 2 cans of full fat coconut milk in the fridge overnight, and then scoop the hardened cream off the top.

*Calorie Information was calculated per truffle, based on a 30 truffle yield, using My Fitness Pal.

18 thoughts on “Chile Mocha Truffles

  1. Debra C. says:

    These look absolutely amazing! I’ve never made truffles before. Yours look incredible the pictures are just beautiful. I like the tips too, perfect for a newbie like

  2. Boastful Food says:

    These are a winner in my book! I’ve been doing hot chocolate every morning with a bit of chili powder. Now imagine popping a few of these in instead of marshmallows:)) I’d be in heaven!

  3. Meg | Meg is Well says:

    This post made me realize I haven’t even started thinking about making my Christmas truffles yet! I coat them in a mix of dark, milk, and white chocolate because it’s easier to give them away that way but I inevitably end up dusting a few with cocoa powder in frustration. But I love this post because I would never have thought of dusting truffles with sesame seeds! I love that idea. Also chile mocha! YES!

    • champagne-tastes says:

      One of these days I’ll get around to coating the truffles lol. For now– I dust! And YES the sesame seeds help hold the shape well too- plus they’re yummy haha

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