Spice it up with rich and luscious chili-chocolate truffles

Ancho chili for dessert is a good thing when it’s made with rich dark chocolate. And the minute you sink your teeth into these decadent little gems, you’ll taste it.

You’ll get ancho chili, dark chocolate and a splash of heat with every bite. These truffles pack a sassy punch with the sweet and spicy taste of dark chocolate.

2 Ancho chili truffles

Then there’s the cocoa powder coating made with hot cayenne chili pepper that will have you coming back for more. Very slow bites are required to taste all the goodness.

3 Ancho chili truffles

I especially liked this one, as you might have noticed. The soft and rich chocolate tastes so good with the taste of ancho chili. Something you’ll have no problem sinking your teeth into.

4 Ancho chili truffles

Ancho chili-chocolate truffles with spicy cocoa powder recipe

Decadent and rich chocolate truffles made with ancho chili powder and coated in spicy cocoa powder have just enough spice and plenty of chocolate in every bite.

Yields 25

Prep time: 10 minutes | Cook time: 5 minutes | Inactive time: 2 hours | Total time: 2 hours 15 minutes


  • 1 (10 ounce) bag 60 percent cacao baking chips
  • 1 (10 ounce) bag semisweet baking chips
  • 2-1/2 teaspoons ancho chili powder, for the truffles
  • 1/4 cup plus 2 tablespoons half-and-half
  • 1-1/2 cups unsweetened cocoa powder, for rolling the truffles
  • 1/4 teaspoon ground cayenne red pepper
  • 2 teaspoons ancho chili powder, for garnish


  1. To a small bowl, add the cocoa powder and red pepper. Stir together, and set aside.
  2. To a medium-size glass bowl (that is microwave-safe), add the chocolate baking chips, ancho chili powder and half-and-half. Stir together.
  3. Heat the chocolate chip mixture in the microwave for 60 seconds, and then stir.
  4. Heat for another 40 seconds, and stir until the chocolate is completely smooth. If there is still unmelted chocolate in the bowl, put it back into the microwave for another 20 to 30 seconds, and stir.
  5. Cover the bowl with plastic wrap, and chill in the refrigerator for about 2 hours or until the chocolate is firm enough to roll.
  6. Remove from the refrigerator, and use a spoon to scrape out the chocolate.
  7. One by one, roll the chocolate into balls with your hands, and then coat them with the cocoa powder mixture.
  8. Sprinkle the tops of the truffles with ancho chili powder for garnish.
  9. Store in the refrigerator, and serve at room temperature.

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