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Chocolate Fireballs

Julie Nolke

Decadent chocolate truffles with a spicy kick! Who knew chocolate truffles and spice could play so nice?



  • 1 2/3 cups Heavy cream
  • 1/2 teaspoon Ground Cinnamon
  • 1/2 teaspoon Cayenne
  • 1/2 teaspoon Chili Powder
  • 16 ounces Good quality dark chocolate
  • 4 tablespoons Sea Salt
  • 1 Dried Chipotle
  • Cocoa Powder
  • Optional: Bronze luster dust

Let's get Cooking...

  1. Place chocolate in a medium bowl. In a small saucepan, heat cream until it begins to simmer; pour over chocolate and let stand 10 minutes. Stir chocolate mixture until smooth. Add in spices and stir to combine. Pour into a pie plate or shallow bowl and refrigerate until completely set, about 2 hours.
  2. To make the chipotle salt, place 1 dried chipotle into a coffee or spice grinder and grind to a fine crumb. Stir into the sea salt.
  3. With a melon baller or a teaspoon, scoop out chocolate mixture, roll into a ball and then roll into cocoa powder; place on parchment paper. Refrigerate until set, about 15 minutes. To serve, top with some of the chilli salt or brush with lustre dust.