These Hot Chili Pepper Truffles are made with a dark chocolate ganache spiced up with cayenne pepper for a unique homemade candy with a kick!
hot chili pepper truffles are flavor bombs!
I know this is a terrible tease. All you see are little balls of chocolate. They could taste like anything, really.
How would you know that when you bite into one of these silky truffles you not only get the rich flavor of extra dark chocolate, but a pleasant hit of spice at the back of your throat as you swish the silky ganache across your palate?
It’s a lovely experience, but not a visual experience. You need to pop one of these hot chili truffles into your own mouth to really get it. If you’ve made my SMOLDERING HEART COOKIES ~ dark chocolate shortbread kicked up with cayenne ~ you’ve got the idea.
it’s all done with a simple cast of ingredients ~
- heavy cream
- extra dark chocolate
- cayenne chili pepper
But like so many interesting flavor combinations, this one is anything but new. Chocolate has been enjoyed by humans for thousands of years, and it was originally consumed unsweetened, paired with chili peppers. The word chocolate comes from the Aztec word for ‘bitter’, and the dark or bittersweet chocolate in these truffles plays off the spicy chili in the most alluring way.
If this interests you, you can read more in depth about the relationship between chocolate and chili on Serious Eats.
hot chili pepper truffles are positively romantic!
I’d say this would be a perfect thing to make for your Valentine, or, better yet, with your Valentine. The process of making truffles is easy and pretty sensuous, actually.
craving more truffles?
I have several other great truffle recipes on the blog if hot chili peppers aren’t your thing. My COFFEE AND CARDAMOM TRUFFLES, for instance, or my HOMEMADE FERRERO ROCHER TRUFFLES. And if you’re truly obsessed with truffles check out my epic collection of 20+ best chocolate truffle recipes.
Ingredient spotlight: Cayenne pepper
Cayenne peppers are long tapered red peppers, and as hot peppers go, they’re only moderately hot. That makes them a good choice for drying and grinding into a powder for cooking, and you’ll want to use it when you need a reliably moderate kick of spice in your recipes. I like it because it adds heat without a strong flavor. Start with 1/4 teaspoon and adjust to your taste.
I use cayenne pepper in everything from CARROT or CHICKEN SOUP to PINEAPPLE CHILI SORBET and MOLTEN LAVA CAKE!
Hot Chili Pepper Truffles
Ingredients
- 1/2 cup heavy cream
- 1/4 to 1/2 tsp cayenne chili pepper more if you dare!
- 8 oz good quality dark or bittersweet chocolate or dark chocolate chips
- 1/4 cup unsweetened cocoa powder for rolling
Instructions
- Heat the cream until it just comes to a simmer. You can do this in a small saucepan on the stove, or in a bowl in the microwave.
- Meanwhile, if you are using bar chocolate, chop it into small pieces.
- Add the chocolate and chili powder directly to the hot cream. Let it sit for about 5 minutes, and then stir until the mixture is smooth and glossy. If the chocolate isn’t completely melted you can heat it for about 15 seconds in the microwave and stir again.
- Cover with plastic wrap and set the bowl in the refrigerator to cool for about 2 hours, or until the ganache has hardened enough to be scoopable.
- Using a small 1″ sized scoop, a melon baller, or a teaspoon, scoop up small amounts of chocolate and set them on a plate. Work with about 10 truffles at a time.
- Roll each truffle around in your palms until it is a smooth ball.
- Roll each truffle in the cocoa powder until they are completely coated.
- Repeat the process with the rest of the truffles, cleaning your hands in between batches.
- You can store the truffles in the refrigerator, and you can serve them chilled or at room temperature.
Cook’s notes
- Feel free to adjust the amount of chili to suit your needs, if you’re feeling adventurous, add more cayenne.
- You might try using other hot spices in place of the cayenne ~ try chipotle chili powder, or even hot smoked paprika.
- You can use milk chocolate as well.
45 Comments
Leanne
December 27, 2019 at 8:32 amThank you got this recipe Ive recently gotten into the truffle spirit and making them. While I’m not a fan of anything spicy I have a few loved ones that thoroughly enjoy them. I love a lot of your recipes because if they don’t automatically fit into our keto lifestyle I’m able to slightly tweak them to make them into keto recipes. Thank you so much for all the inspiration! I would never come up with any of these on my own.
Sue
December 27, 2019 at 8:34 amThanks Leanne, I’m so glad I’ve become a good resource for you 🙂
Susannah
December 10, 2019 at 5:00 pmHi Sue,
If these were going in a gift tin with other cookies – would you recommend wrapping them?
They will have their own compartment but (Worried about melting or cocoa powder everywhere). Thanks!
Sue
December 10, 2019 at 7:19 pmIi would definitely partition them off if you can, like in a paper muffin cup type thing…that way they won’t get damaged and they won’t shed cocoa powder everywhere. The key is to get your tin pretty tightly packed so nothing has a chance to shift around too much.
Erin Gore
February 13, 2019 at 2:13 pmI’m kind of freaking out since it’s the day before Valentine’s Day and I’m making them for my Valentine. I saw this recipe and just now tried it. All the chocolate is melted but there’s this layer of grease on top of the chocolate. I assume from the whipping cream? I thought it would all incorporate once heated. Help!!
Sue
February 13, 2019 at 2:18 pmNot sure what happened Erin, be sure to stir the mixture thoroughly, and then it should become smooth and glossy. You can also re-stir it while it is chilling, which should help to get everything combined.
TJ
December 20, 2019 at 9:45 pmLate reply but if the ganache gets too hot or if it sits on heat after mixing too long it will “break” , where the fat from the chocolate and the cream will separate….just add a splash more cream and whisk back together
Sarah
September 22, 2018 at 6:05 pmWould it be all right to let the ganache chill for longer than 2 hours? Or even over night?
Sue
September 22, 2018 at 6:23 pmThat should be fine, and if it seems too hard to scoop when you take it out, you can leave it at room temperature for a bit.
Justin
February 28, 2018 at 12:07 pmThis recipe was very easy and tasty!
I didn’t have a melon baller, so I used a 1/2 teaspoon to scoop out the chocolate. Sadly, my truffles just turned out to be clumpy eyesores. Not sure why I couldn’t get them to form beautiful balls like those pictured.
Sue
February 28, 2018 at 1:21 pmI used a little scoop like an ice cream scoop and it makes them perfectly round, for sure. But remember Justin, truffles are named after misshapen little fungi ~ they’re supposed to look rustic! If your ganache is very cold it can be hard to get them round, try it a little less chilled next time.
Leanne
December 27, 2019 at 8:49 amI have the exact same problem my truffles never come out beautifully round spheres they are knobby and ive tried everything I’ve had the chocolate mixture very very cold so it’s in and hard I push the small ice cream scoop in and slide it against the side of the bowl and then squeeze the handle and I get a half circle in my hand and then I try to reshape the flat bottom by rubbing both hands in a circular pattern similar to the way I make my peanut butter cookies before putting them on the pan and squishing them with a fork. That technique is the best way with gloves on to get the correct shape or as close to spherical as I can manage and then I roll them in the cocoa powder. One thing for sure if you don’t have them perfect before the cocoa powder forget it because u don’t want to handle other then picking them up and putting them in a storage container. If you try to adjust the shape after the cocoa is on you end up with an enormous mess and it looks like a second grader got their hands into the mix. Lol! Seriously these are super easy but don’t try for perfection, the more you work with them the warmer the chocolate becomes and then presto chocolate mush in your hands. One thing I like to do is put the gloves in the freezer and the tray or storage container I’m putting them on prior to making them that way they will be well chilled. The cooler your working environment the more chances of success.
Sue
December 27, 2019 at 9:21 amTraditionally these are called truffles because they’re supposed to be wonky shaped! But if you do want a prettier round, try letting the ganache sit out for a while before scooping, so it softens. That should help.
Alina | Cooking Journey
February 3, 2018 at 5:56 amI love to spice the food with cayenne, too 🙂 never tried it with chocolate, it’s a great idea! I think it should taste perfect together – dark chocolate with spicy hot aftertaste, yum!
Natalie
February 3, 2018 at 12:47 amThese truffles look so good! I love chocolate and chili together – so delicious ? Perfect for Valentine’s day too!
Laura | Tutti Dolci
February 2, 2018 at 5:38 pmThere’s nothing better than chocolate truffles… these look dreamy!
Jean | DelightfulRepast.com
February 2, 2018 at 10:35 amSue, I think this would be fabulous. I’m not a candy eater myself, but I’m sure I’d score points with my husband and friends by whipping up a batch or two of these!
Sue
February 2, 2018 at 11:20 amThose points would be ‘truffle points’ instead of ‘brownie points’ 😉
Chris Scheuer
February 2, 2018 at 9:40 amI love my cayenne too. And my chocolate so I’m quite certain by just looking, that these would be a hit! Great photos too!
Sue
February 2, 2018 at 11:21 amThanks Chris!
Beth
February 2, 2018 at 9:32 amI love chocolate and spice together! It is such a surprise when you bite into them! Beautiful photos!
Sue
February 2, 2018 at 11:22 amThe heat is so interesting, too, Beth, because it doesn’t ‘hit’ you right away.
Sandi
February 2, 2018 at 9:15 amI love the idea of cayenne and chocolate…it looks amazing.
Jessica Robinson
February 2, 2018 at 8:43 amThey look amazing and the flavors sound incredible. Reminds me of the movie Chocolate!
Debs
February 2, 2018 at 8:22 amAbsolutely love this recipe. Normally I find truffles way too rich for me, but with that spicy kick they’d be just right! Love these! Pinned!
Jessica Levinson
February 2, 2018 at 7:58 amCandy with a kick! These are a must try for Valentine’s Day! I bet they are addicting!
Jessica Fasano Formicola
February 2, 2018 at 7:29 amThese look so good! I love a little spicy kick!
[email protected]'s Recipes
February 2, 2018 at 6:04 amThese truffles look so tempting!
Jennifer @ Seasons and Suppers
February 2, 2018 at 5:21 amLove these! Spice and chocolate are a great treat 🙂
Leila
November 11, 2017 at 6:49 pmThese look amazing! How long would they last? Would I be able to send them in the mail?
Sue
November 11, 2017 at 7:04 pmTruffles will last at least a month, but I like to keep them refrigerated. If the weather is on the cooler side, you should be able to ship them.
Lizz
June 19, 2017 at 12:36 pmMy sister is having a Fire themed party, with lots of spicy things to eat, I’m making and bring these!
Sue
June 19, 2017 at 12:39 pmGreat idea ~ it sounds like a fun party!
marina matthews
November 12, 2015 at 10:06 amHi there, thanks for the recipe! I just made a batch and they are good but soooo spicy… I put in a teaspoon of cayenne powder, like you said, but I don’t think I can manage another one! I wonder if I tried to make a second batch, melt everything again and mix it together with the first batch, it would halve the amount of cayenne and I might be able to hack them then!
Sue
November 12, 2015 at 11:47 amI will update the recipe to suggest a smaller amount of cayenne as an alternative, Marina!
Sophia Del Gigante
February 24, 2013 at 1:25 amThese truffles need to happen in my kitchen! Thank you for this recipe!
shannon weber
February 7, 2013 at 3:17 pmsue, you make some dreamy truffles: this i know for sure. You’re so good at it! I love heat and chocolate together; always a interesting (and delicious) combo. this will be bookmarked right alongside the “here, here, and here!” other truffle recipes of yours i NEED TO TRY. 🙂
Mary Younkin
February 7, 2013 at 1:14 pmI love the chili/chocolate combination. I’m betting these truffles would be exactly my thing. Now, whether my man would agree with making truffles as a fun activity for our next date night, that might be up for debate. Have a great day, Sue!
The Café Sucré Farine
February 7, 2013 at 3:37 amI think chili peppers add a delightful touch to all sorts of things. I made chili oil today and love to use it here, there and everywhere. Your truffles look wonderful and very addictive!
SavoringTime in the Kitchen
February 7, 2013 at 1:10 amOh boy! I know I would love these – Danger ahead 🙂
[email protected] is How I Cook
February 7, 2013 at 1:00 amI just had a chili pepper truffle at a chocolate tasting and it was awesome. I’ve made chocolate chili cookies and they are great after a Mexican meal. Well, really anytime. In any case, these sound great!
grace
February 6, 2013 at 10:47 pmthese sound great! your pictures are just so lovely, and the concept is a winner too–chocolate and chiles is a combination i really enjoy.
Averie @ Averie Cooks
February 6, 2013 at 9:40 pmI have yet to try an intensely flavored and spicy chocolate truffle..I need to! Ive had some that were mellow but nothing with intensity!
Siobhan
February 6, 2013 at 8:52 pmMust save one for me! They sound heavenly.
Tricia
February 6, 2013 at 7:15 pmYou are such an artist! I am a chicken but love these outside the box ideas. I enjoy spicy so these may be for me 🙂 My valentine is not a chocolate fan however, but I am!