Mexican Chocolate Truffles with Exhorresco

Prep time: 10 min

Rest time: 2-4 hrs


  • 8 oz bittersweet chocolate (We used a 70% cocoa baking bar. Choose a bar with less cocoa if you want sweeter truffles.)
  • 1/2 cup 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.