Make Your Own Spicy Chocolate Truffles

Chicago chocolatier and SideTour host Uzma Sharif handcrafts a distinct collection of “East Meets West” chocolates inspired by her grandfather, a renowned South Asian pastry chef. The recipe here adds heat to her delectable dark chocolate truffles in the form of cayenne pepper and Mexican cinnamon, similar to the cocoa creations she sells in her Pilsen shop, Chocolat Uzma Sharif.


Cinnamon-Spice Dark Chocolate Truffles


4 ounces heavy whipping cream

1 tsp. vanilla extract

7 ounces dark chocolate bittersweet, chopped

1/2 cup dark chocolate cocoa powder

1/2 tsp. Mexican cinnamon

2 to 3 dashes cayenne pepper

Additional cocoa powder (for coating)


1. Pour the cream and vanilla extract into a saucepan and slowly bring to a boil.

2. Lightly mix the chopped dark chocolate, cocoa powder, cinnamon and cayenne pepper in a glass or stainless steel bowl.

3. Pour the hot cream over the chocolate and let it sit for 5-10 seconds. Using a spatula or whisk, blend the mixture from the center, working toward the sides of the bowl. Once mix is shiny or glossy, stop stirring.  

4. Transfer the ganache mixture into a shallow dish and let cool in the refrigerator for 2-3 hours.

5. Once the ganache has set, roll truffles by hand or by using a small ice cream scooper or melon baller.

6. Roll the ganache truffles in cocoa powder, and enjoy!

If this spicy treat has got you hot for chocolate, sign up for Uzma’s SideTour where you’ll learn to Design and Handcraft Your Own Signature Chocolate Truffles.


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