Boozy Mexican Hot Chocolate Truffles

Why didn’t anyone tell me it was so easy to make truffles? I would have been making truffles as gifts for Christmas every year if I knew it was this easy!

I’m usually not a baker (is this baking?) but I was invited to participate in a “holiday truffle challenge” using chocolate and tequila. You know me … boozy truffles? Sign me up.

Boozy Mexican Hot Chocolate Truffles

I was sent a gorgeous bottle of Casa Noble Tequila, a whisk and Frontier Simply Organic chili powder and vanilla extract.


I kind of felt like I was on Chopped.

I wasn’t sure if these basket ingredients would jive together.

But let me just tell you … Wow.


Have you ever had a Mexican hot chocolate cookie? There is that hint of savory spice that makes your tongue say “hmmm what is that? I better try it again to see” and then before you know it you’ve eaten five cookies.

Imagine that but chewier and smoother and there is tequila because … duh …  if your going to add booze to a Mexican hot chocolate it better be tequila.


I’m not supposed to have cream but I tempted the lactose Gods and had a few of these. Feliz Navidad my friends, truffles are worth the risk of a tummy ache.

Tomorrow my husbands co-workers will get a few Christmas tins full of these cocoa boozy bebes. I’m jealous I can’t eat them all myself.

Print Recipe

Boozy Mexican Hot Chocolate Truffles

Yield: 25 truffles

Prep Time: 1 hour

Cook Time: 4 - 24 hours


  • 12 ounces good baking chocolate (I used Ghirardeli)
  • 1¼ cups heavy cream
  • 3 tablespoons tequila
  • 1 tablespoon cinnamon
  • 1 tablespoon vanilla extract
  • 1 teaspoon chili powder
  • 1 tables spoon instant coffee
  • 1 pinch salt
  • sifted cocoa powder, sprinkles, shredded coconut, chopped nuts, powdered sugar or your choice of toppings!



Step 1. Chop up your baking chocolate finely or place it in a food processor then pour it into a large glass bowl (it doesn't have to be glass but it helps keep the heat in better later).

Step 2. Pour your heavy cream in a small sauce pan. Add your tequila, vanilla, cinnamon and chili powder and whisk until mostly combined. Bring to a very light simmer. Do not boil, just simmer until there is a little steam and a few bubbles around the side of the pan. Remove from heat.

Step 3. Pour your cream into the glass bowl with your chocolate and whisk slowly and constantly until it becomes a smooth chocolate ganache. Add your instant coffee and salt and whisk again. Transfer into a metal or porcelain bowl (again you don't have to but this time it helps cool the chocolate quicker) and place in the refrigerator for at least 4 hours. I left mine over night.

Step 4. Spoon out a teaspoon size ball of firm chocolate and roll into a ball with your hands. Place on wax paper. Repeat with all of your chocolate. Place in the fridge again for 10 minutes or so (the heat from your hands will make them sticky again).

Step 5. Roll balls into sifted cocoa powder or your choice of toppings. Refrigerate until serving, keeps for a few weeks!

5 Responses to “Boozy Mexican Hot Chocolate Truffles”

  1. Kelli H (Made in Sonoma) posted on December 15, 2014 at 3:18 pm (#)

    I love truffles but haven’t made them since I was in culinary schools. These look great, Michelle! Is there anything better than receiving free alcohol…?

  2. Liz posted on December 17, 2014 at 4:04 pm (#)

    Yum!!! I may want to try my hand at making some truffles! The look and sound amazing!

  3. Jessica posted on December 21, 2018 at 3:55 pm (#)

    Is there a typo for the heavy cream? It looks like 1 1/4c??

  4. 918kiss posted on January 12, 2019 at 3:26 am (#)

    Genuinely when someone doesn’t know then its up to other visitors that they will help, so
    here it takes place.

  5. UGG+MKIwpjDIMOwwwzDIMKow8zDpMKQw8w- posted on February 1, 2019 at 2:29 am (#)


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