Name: Spiced Chocolate Truffles Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 min
Cuisine: American
Ingredients: 16 ounces Semi-Sweet Baking Chocolate, chopped; 1 cup Heavy Cream; 1 teaspoon Pure Vanilla Extract; 1 teaspoon Ground Cinnamon; 1/2 teaspoon Ground Nutmeg; 1/4 teaspoon Ground Cloves; Candy Cane, crushed, to taste

Jump to Recipe

Introduction

These spiced chocolate truffles offer a delightful twist on a classic treat, blending warm spices with rich semi-sweet chocolate. Perfect for gifting or enjoying as an indulgent snack, they’re simple to make yet full of festive flavor.

A white bowl filled with five round chocolate truffles sits in the center on a white marbled surface, three of the truffles are covered in crushed red and white peppermint pieces, showing a rough texture, while two are coated with a smooth layer of cocoa powder in light brown. In front of the bowl, two truffles lie on the surface, one fully covered with peppermint pieces and the other broken open, revealing a dense dark chocolate inside. In the background to the left, four jars of organic spices with green lids stand in a row, labeled cinnamon, and cloves. To the right, there is a white bowl holding two cocoa-dusted truffles on brown cocoa powder, along with a tall bottle of organic vanilla extract, and further back, a white bowl filled with crushed peppermint with a spoon resting inside. photo taken with an iphone --ar 4:5 --v 7

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, to taste

Instructions

Step 1: Place the chopped semi-sweet baking chocolate into a large heat-safe bowl and set aside.
Step 2: In a small saucepan over medium heat, combine the heavy cream, pure vanilla extract, ground cinnamon, ground nutmeg, and ground cloves. Heat until the mixture just begins to simmer—avoid boiling—then remove from heat.
Step 3: Pour the hot spiced cream 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 fully melted and 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 chocolate mixture into balls. Roll each between your hands to form truffles. Wearing food-safe gloves can help manage the stickiness. If the truffles begin to melt, chill them in the freezer for 10 minutes to firm up.
Step 6: Roll the truffles in crushed candy cane or your preferred toppings. Store the finished truffles in the refrigerator until ready to enjoy.

Tips & Variations

For a dairy-free option, substitute the heavy cream with full-fat coconut milk.
Try rolling the truffles in cocoa powder, chopped nuts, or shredded coconut instead of candy cane for different flavors and textures.
Use gloves when shaping the truffles to keep your hands clean and prevent melting.

Storage

Store the truffles in an airtight container in the refrigerator for up to two weeks. For longer storage, you can freeze them for up to three months. Thaw in the refrigerator before serving. Reheat gently by bringing to room temperature for the best texture and flavor.

How to Serve

The image shows a white bowl filled with six round treats, three covered in crushed red and white peppermint pieces and three coated in brown cocoa powder, all resting on white paper inside the bowl. Outside the bowl, two treats covered in peppermint pieces lie on a white marbled surface, one of them cut open to reveal a dark chocolate inside. Behind the bowl, there is a white bowl filled with cocoa powder and two more cocoa-coated treats. There is also another white bowl in the background with crushed peppermint and a small gold spoon nearby. On the left, four glass jars of spices with green lids are lined up, each labeled with different spices like cinnamon and cloves, and on the right, there is a brown bottle labeled vanilla extract. The setup is against a soft, light-colored background, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk or dark chocolate instead of semi-sweet?

Yes, you can substitute with milk or dark chocolate depending on your taste preference, but keep in mind the sweetness and intensity of flavor may change.

How do I prevent truffles from melting while shaping?

Work quickly and consider chilling your hands or wearing food-safe gloves. If the mixture gets too soft, place it back in the freezer for 10 minutes to firm up before continuing.