|Chocolate Covered Habanero Peppers|
Chocolate and chiles are a part of many Mexican dishes, so I’ve put together my own Chocolate ‘menu’ for Cinco de Mayo. Some things you can buy, some you can make. Whatever you decide, you will be able to get your fill of chocolate on Cinco de Mayo. Be sure and scroll down for a different Mexican Hot Chocolate Truffle Recipe.
Today is also Chocolate Custard Day, so here's a nod to Chocolate Custard in the form of Mexican Chocolate Bread Pudding.
Cinco de Mayo Snacks, Entrees & Drinks: Includes Chicken Mole, Chocolate Tamales recipes and more
Cinco de Mayo Desserts: Includes Mexican Spicy Brownies, Mexican Chocolate Truffles and Mexican Chocolate Ice Box Cookie Recipes
Cinco de Mayo Desserts: Includes Chipotle Brownies, Easy Cinco de Mayo Brownies, & Spicy Hot Chocolate
More Moles: White Chocolate Mole with Animal Crackers, Chicken Mole Poblano with Animal Crackers
And, a new recipe for Mexican Hot Chocolate Truffles because you can never have enough Truffle Recipes.
Mexican Hot Chocolate Truffles
16 oz dark chocolate, chopped (or chocolate chips)
1 cup heavy cream
4 Tbsp sweet butter
1 oz honey
2 tsp ground cinnamon
1 tsp ground cayenne pepper (more or less depending on your tastebuds)
1/4 tsp almond extract
1/2 tsp Mexican vanilla extract
6 oz Dark Chocolate, chopped (or chocolate chips)
2 tsp vegetable shortening
ground cayenne pepper
For the Filling, place chocolate in a medium bowl and set aside. Combine heavy cream, butter, honey, cinnamon and cayenne pepper in a saucepan and cook over low heat until it starts to simmer. Remove from heat and pour over the bowl of chocolate. Wait for a few minutes for the chocolate to soften. Add almond extract and vanilla extract. Using a wooden spoon or rubber spatula, slowly stir the mixture until it becomes smooth and shiny. Cover with plastic wrap and refrigerate for 1 hour or until the mixture is slightly firm.
Line a cookie sheet with parchment paper or waxed paper. Measure out tablespoonfuls of the truffle filling and drop them onto the cookie sheet. Freeze for 15 to 20 minutes and then roll into balls. Freeze again for 10 to 15 minutes more or until firm.
For the Coating Chocolate, combine chocolate and vegetable shortening in a bowl and melt over hot water. Stir until smooth. Drop the truffles into the chocolate coating one at a time, quickly coat and remove with fork. Gently shake off any extra chocolate and place truffle on cookie sheet. Sprinkle cayenne pepper and cinnamon on top.
These are really yummy! Have a great Cinco de Mayo!