Rich, velvety, and with just the right touch of heat, these Spiced Hot Chocolate Truffles are the perfect indulgence for Valentine’s Month. Inspired by Brazil’s beloved Brigadeiro’s and the warming flavours of Mexican hot chocolate, they blend creamy condensed milk, premium cocoa, and Banhoek Chilli Oil for a luxurious melt-in-your-mouth experience. Rolled in cocoa or crunchy hazelnuts, these truffles make a decadent gift or an irresistible after-dinner treat to share with someone special.
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PREP TIME: 15 MINS
COOK TIME: 10 MINS
TOTAL TIME: 25 MINS
SERVINGS: ~20 TRUFFLES
INGREDIENTS:
1 (14-ounce) tin sweetened condensed milk
2 tablespoons Banhoek Chilli Oil
1 tablespoon butter
A generous pinch of cinnamon
3 tablespoons high-quality cocoa powder (plus more for dusting)
Optional: 30 grams chopped roasted hazelnuts (for rolling)
METHOD:
Combine the condensed milk, 2 tablespoons of Banhoek Chilli Oil, 1 tablespoon of butter, 3 tablespoons of cocoa powder, and a pinch of cinnamon in a medium saucepan.
Place over medium heat and stir continuously with a silicone spatula, getting into the corners of the pan to prevent burning.
Cook the mixture, stirring constantly, for about 8–10 minutes or until it thickens and pulls away from the sides of the pan. You’ll know it’s ready when it has a smooth, fudgy consistency.
Remove the mixture from the heat and allow it to cool until it’s safe to handle. Using your hands, scoop out portions of the mixture (about a large teaspoon or half a tablespoon each) and roll them into small balls, slightly smaller than a golf ball.
Roll each truffle in your choice of cocoa powder or chopped roasted hazelnuts, ensuring an even coating. Place the truffles on a serving plate or in small paper cups. Serve immediately or chill in the fridge until ready to enjoy.
NOTES FROM THE CHEF
These truffles are best enjoyed fresh but can be stored in an airtight container in the fridge for up to 5 days. If you’d like milder heat, reduce the amount of chilli oil slightly.
