Truffle Shuffle Part Deux: Spicy, Creamy, Chili Truffles

Hot & sweet is my thang! When I embarked on my latest truffle journey, I couldn’t do so without trying a little something SPICY!! Remember awhile back when I made brownies with cayenne pepper? Not to toot my own horn, but these truffles are amazing! Toot! Toot! They start out sweet & creamy & then the heat slowly creeps in… And I’ve invented a topping: Cayenne Sugar! Another layer of hot & sweet!!

Sweet Heat Chili Truffles

makes 16-18 truffles


  • 2/3 C heavy cream
  • 1 1/2 tbsp dried chili flakes
  • 1 tsp ground cinnamon
  • 1 1/3 C milk chocolate chips
  • cocoa powder, sprinkles, cinnamon sugar, cayenne sugar (optional)


  1. In a small saucepan over med-high heat, bring cream to a gentle simmer. 
  2. Whisk in chili flakes, cover, remove from heat & allow to steep for 10-12 mins.     
  3. Meanwhile, slowly heat a large pot of water for the double-boiler. I like to use my pasta-pot
  4. In a bowl large enough to rest over the top of the water pot, combine chocolate and cinnamon. 
  5. When cream has finished steeping, pour it through a wire mesh strainer into the chocolate & cinnamon mixture. Discard chili flakes. 
  6. Heat chocolate, cinnamon, and cream slowly over the double-boiler until chocolate is melted and mixture is smooth. 
  7. Refrigerate genache mixture 6-8 hours or overnight. 
  8. When you’re ready to roll the truffles, you will want to have clean, warm hands. I used my smallest Pampered Chef scoop, so my truffles were about 1/2 oz each. I spread a small amount of each topping on a plate so I could easily top each truffle in the topping of my choice. 
  9. Scoop out the truffle mixture, making sure to level-off your scoop. Quickly roll it in your hands to desired shape and while the chocolate is slightly melty from the heat of your hands dip it into the topping of your choice. Place finished truffle on a sheet pan lined with wax paper. Continue until all of the truffles are rolled & topped to your liking. 
  10. Chill truffles for several hours before serving or gifting. I like to freeze mine so they will keep their shape better & longer. Place each truffle in a mini-cupcake wrapper for adorable presentation!

Cinnamon Sugar (for topping)


  • 1/4 C granulated sugar 
  • 1 tbsp ground cinnamon 


  1. Combine sugar & cinnamon. 
  2. Toss to combine. 
  3. Store in an airtight container or an old spice jar. 

Cayenne Sugar 

My own invention! 


  • 1/4 C granulated sugar 
  • 1/4 tsp cayenne pepper 


  1. Combine sugar & cayenne. 
  2. Toss to combine. 
  3. Store in an airtight container or an old spice jar. 

* I’m dying to give this a whirl in a cup of coffee!*

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