veganoEasyFree

Mexican Chocolate and Chilli Truffles

Name: Mexican Chocolate and Chilli Truffles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 200 g Dark chocolate (70%); 100 ml Coconut milk; 1 cdta Mexican cinnamon; 0.5 cdta Ancho chilli; 1 cda Mezcal; 2 cdas Icing sugar

30 min (20 prep + 10 cook) Easy 12 servings Moderno MX

Edmond Bojalil

Recetas Mexas

Published: 30 Mar 2026 · Updated: 30 Mar 2026

Dark chocolate truffles with Mexican cinnamon, ground ancho chilli and a dash of mezcal. A vegan dessert with deeply Mexican flavours.

About this recipe

Dark chocolate truffles with Mexican cinnamon, ground ancho chilli and a dash of mezcal. A vegan dessert with deeply Mexican flavours.

History & Origin

Chocolate has been present in Mesoamerica for over 3,000 years, where the Aztecs consumed it as a ritual drink mixed with chilli and spices. The combination of dark chocolate with chilli is not a modern trend — it is the most authentic and ancient way to enjoy cacao. In pre-Hispanic Mexico, xocolatl was a sacred drink reserved for warriors and nobles, made from roasted cacao, chilli, vanilla and achiote. When chocolate arrived in Europe in the 16th century, it was sweetened and separated from chilli, losing part of its original identity. These truffles reclaim that essence, incorporating the subtle heat of ancho chilli, the fragrance of Mexican cinnamon — more delicate than Ceylon cinnamon — and artisan mezcal, which adds smoky notes. Coconut cream replaces traditional dairy cream, making this dessert 100% vegan without sacrificing the characteristic creaminess of a classic truffle.

Estimated cost

£5.00

Total cost

£0.42

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

120

Calories

Protein

12g

Carbohydrates

Fat

Fibre

20mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Melt the finely chopped dark chocolate in a bain-marie or in the microwave in 30-second intervals, stirring between each, until completely smooth.
💡 Do not let the chocolate exceed 50°C or it will seize.
2
Heat the coconut cream in a small saucepan over medium heat until it begins to steam (do not boil). Pour over the melted chocolate and mix until fully combined.
💡 The thick coconut cream from the tin works better than liquid coconut milk.
3
Add the ground cinnamon, ancho chilli and mezcal. Mix well until you have a smooth, glossy ganache.
💡 Taste and adjust the chilli level to your preference.
4
Cover the bowl with cling film pressed directly onto the surface of the ganache and refrigerate for at least 2 hours until firm.
💡 You can leave it overnight.
5
Using a teaspoon or melon baller, shape into balls of about 2 cm diameter. Roll between your palms and coat in icing sugar mixed with a pinch of ground ancho chilli.
💡 Work quickly — the heat of your hands melts the ganache. If it becomes too soft, return to the fridge for 15 minutes.