Mexican Chocolate Truffles with Exhorresco

Posted by Jay Turner on

Square truffles are the best truffles. No one has time for rolling truffles when simply slicing them will do. Because slicing these truffles significantly cuts down the time needed to get these delicious morsels into your mouth.

The addition of cinnamon, orange zest, and Burns and McCoy Exhorresco gives the truffles a Mexican chocolate flair that elevates these to a whole new level. You might consider making a double batch to have enough to share.

Prep Time: 10 mins

Rest Time: at least 2 hours



8 oz bittersweet chocolate (We used a 70% cocoa baking bar. Choose a bar with less cocoa if you want sweeter truffles.)

1/2 c heavy cream

1/2 tsp vanilla

1/2 tsp cinnamon

1/4 tsp Burns and McCoy Exhorresco

Zest of half an orange

1 tbsp cocoa powder



1. Slice chocolate into small pieces and place in a heat-proof bowl. Set aside.

2. Heat heavy cream in a small saucepan just until hot. The cream will bubble but should not boil.

3. Pour cream over chocolate and let sit for 1 minute. Stir until mixture is smooth, but don't over work the chocolate. If chocolate is not melting, place bowl in microwave and heat at 10 second intervals.

4. Mix in vanilla, cinnamon, hot sauce, and orange zest.

5. Pour the mixture into a bread pan lined with parchment paper. Chill in the fridge for at least two hours.

6. Pull the chocolate out of the fridge, remove from pan, and let warm for a couple of minutes. Slice into 1 inch squares.

7. Place cocoa powder and truffles into a plastic bag or container, and shake to coat. 


Mexican Chocolate Truffles with Exhorresco

Help us celebrate the #YearofYum. Make one of our recipes, take a snap pic, and tag us @burnsandmccoy.

Recipe adapted from Crazy for Crust.

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