I'm amazed at how superior your vanilla is!
- Des, The Grommet
I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Mexican Chocolate Truffles

photo 2-5



Mexican Chocolate Truffles



8 ounces bittersweet or semisweet couverture chocolate, coarsely chopped

1/2 cup heavy (whipping) cream

2 tablespoons sweet butter

1 teaspoon Rain’s Choice pure Mexican Vanilla Extract*

1/2 teaspoon powdered Ceylon cinnamon or canela Cayenne to taste (optional)

1 cup high quality cocoa powder, preferably not Dutched


Using a food processor or heavy French chef’s knife, chop the chocolate very fine.

In a heavy small pan, heat the cream over low heat until quite hot but not boiling. Set the cream aside for about 1 minute. Add the chocolate pieces all at once, gently covering them in the hot cream with a spoon. When the pieces are soft, stir with rubber spatula until the mixture is smooth and blended. If there are still pieces that are not completely melted, briefly place pan in a larger container of hot water, being careful not to get any hot water into the chocolate mixture.

Add two tablespoons of soft sweet butter, cinnamon and vanilla extract and blend until completely incorporated.

Cover mixture loosely and refrigerate, stirring occasionally, until a spoon of ganache dropped into the mixture holds its shape, about 30 minutes to an hour.

Scoop the truffle mixture with a melon baller or small spoon into small balls onto a baking sheet, keeping each truffle about the same size. Refrigerate until firm, about 30 minutes.Roll each small mound into a ball between your palms, then roll the ball into the cocoa powder until it is completely covered.

Place the truffles in small fluted candy cups if available, or package them in small boxes or bags. They can be served at once or stored in the refrigerator for up to 1 month.


* For distinctive vanilla undertones, substitute 1/2 teaspoon Rain’s Choice vanilla bean paste

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!


Look Delicious?
Pin it for the world to see!


Patricia Rain
Follow me
Latest posts by Patricia Rain (see all)

Tags: , , ,

Trackback from your site.

Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.

Leave a comment

Save my name, email, and website in this browser for the next time I comment.

Why do our customers love Rain's Choice vanilla?

  • 99% of all vanilla products are imitation. Ours are 100% PURE!
  • We carefully choose all products to assure best QUALITY & FLAVOR!
  • Our farmers are paid a FAIR PRICE.
  • Our vanilla beans are SUSTAINABLY grown.
  • Everything we sell is grown WITHOUT CHEMICAL pesticides or fertilizers.
  • Your purchase here supports our HUMANITARIAN efforts.

Thank you for supporting The Vanilla Company and our farmers! BUY HERE now.

For an update on the 2016 vanilla shortage, please see "Why is Vanilla so Expensive?"

Newsletter Signup

Join our community, get news on issues of concern about our planet and its inhabitants, recipes and deals. Over 5,000 subscribers!

The Vanilla Company