Spicy Chocolate Truffles

One of my favorite parts of summer is how social everyone gets as the weather warms up. I’ll be the first to admit that I tend to hibernate during the colder months, only to rediscover my city each spring.

With more cook outs, potlucks and trips out of town to visit friends and family, come more excuses to make sweets to gift to others. Sometimes I stay on top of these events and plan weeks in advance. Other times, like this weekend, I find myself improvising with what I have on hand.

Despite knowing about my trip South to visit my boyfriend’s family for weeks, baking slipped my mind and time flew by. Suddenly it was Thursday night and I hadn’t made anything to bring with me. I don’t like to show up anywhere empty handed so I turned to one of my favorite go-to hostess gifts: chocolate truffles.

This variation on the traditional truffle is equally rich and dense but each little truffle has an extra kick of flavor to keep your taste buds coming back for more. If you can contain yourself from eating them while making them (good luck), a box of these chocolates is the perfect gift for any chocoholics in your life.


  • 10 Ounces bittersweet chocolate
  • ¾ Cup heavy cream
  • 1 Tablespoon cinnamon
  • ½  Teaspoon chili powder
  • ½ Teaspoon salt  
  • ¼ Cup cocoa powder (for coating)


  • Coarsely chop chocolate and place in medium bowl
  • Add heavy cream to a saucer and bring to a simmer over medium heat
  • Pour heavy cream over chocolate and let sit while chocolate melts (about 2 - 3 minutes)
  • Stir mixture to ensure all of the chocolate has melted
  • Add in the cinnamon, chili powder and salt and mix to combine
  • Refrigerate for two hours to cool completely (chocolate mixture will begin to harden)
  • Form into balls and return to fridge for 8 hours or overnight
  • Roll balls in cocoa powder and serve immediately

*Store in an airtight container in the fridge for 2-3 days