These decadent Melt-In-Your-Mouth Mexican Chocolate Truffles are sweet, rich, and creamy. They’re truly addictive!
These Mexican Chocolate Truffles melt in your mouth and leave you wanting more. Bite into one and you’ll be addicted!
Last year for the holidays I made Vegan Mexican Chocolate Covered Almonds and Chocolate Rum Truffles. I loved both so much that I thought I’d combine the two.
I don’t know if it was such a brilliant idea because I’ve been indulging in them after almost every meal! They are too good to resist.
Homemade Gift
If you like homemade gifts for the holidays, these dark chocolate truffles are the ones to make. They would make a wonderful hostess gift.
If you make them for a party, they will be the first thing to disappear.
Other Sweets You Might Like
- Fudgy No-Bake Brownies
- 2 Ingredient Vegan Peanut Butter Fudge
- Vegan Mexican Hot Chocolate
- Spicy 4 Ingredient Peanut Butter Cookies
- Vegan Nog
Mexican Chocolate Truffles Are Made With
- semi-sweet chocolate chips
- full fat coconut milk
- cinnamon
- nutmeg
- cayenne pepper
- vanilla extract
- salt
- cacao powder
Tips For Making Mexican Chocolate Truffles
- Heat up the coconut milk in a double boiler or saucepan with the chocolate chips in a bowl (or the double boiler) above it. Heat them until the coconut milk is simmering and the chocolate chips are melted slightly. You don’t need to melt the chocolate chips completely during this step because the coconut milk will do that in the next step.
- Add the coconut milk to the chocolate chips and mix until there are no lumps. Use a fork or whisk if necessary.
- Add the spices and vanilla extract to your liking.
- Don’t forget the salt! It brings out the sweetness of the chocolate and adds balance.
- Let cool and refrigerate.
- Scoop out the mixture with a melon baller, tablespoon, or ice cream scoop (scooping out only a small amount). Then roll the balls in your hands. Your hands will be coated in chocolate, but that’s the fun part.
- Roll in cacao powder to add a finished look.
- Store in the fridge to keep solid.
Melt-In-Your-Mouth Mexican Chocolate Truffles
These vegan dark chocolate truffles are an easy no-bake treat for the holidays!
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You may need:
Melt-In-Your-Mouth Mexican Chocolate Truffles
Ingredients
- 2 cups semi-sweet chocolate chips (12 ounce bag)
- 1/2 cup full fat coconut milk
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Large pinch cayenne pepper
- 1 teaspoon vanilla extract
- Pinch salt
- 1 tablespoon cacao powder (or cocoa powder)
Instructions
- Pour coconut milk in a saucepan on stovetop. Place chocolate chips in a heatproof bowl and place over coconut milk. This will act as a double boiler (or use a double boiler if you have one). Heat on medium heat until coconut milk comes to a simmer, and chocolate chips are melted slightly.
- Remove both from the heat, and pour coconut milk over chocolate chips to finish melting. Mix until smooth.
- Add cinnamon, nutmeg, cayenne pepper, vanilla extract, and salt. Mix thoroughly. Pour into an 7 1/2" x 9 1/2" glass baking dish, or similar size. Cover and put in the refrigerator to set.
- Once mixture is set, use a melon baller, spoon, or ice cream scoop to form balls. Roll balls in your hands, then into cacao powder. Refrigerate.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Haley says
These were AHHH-mazing and so easy to make!!
Willow Moon says
Thanks Haley, I’m so glad that you like them!
Jennifer says
Approximately how long does it take to set? Is it possible to over-refrigerate? Thanks.
Willow Moon says
Hi Jennifer, it takes about 30 minutes or so to set. No, it’s not possible to over-refrigerate.