Fiesta Chocolate Truffles

The ingredients may sound loco, but these chocolate truffles are delicious! The not-too-sweet semi-dark chocolate ganache is infused with our Taste the Seasons Gazpacho mix, coffee and a jalapeno pepper. The seasonings impart Spanish flavors and a little bit of heat. For more heat, add the seeds from the jalapeno pepper.


1 cup heavy cream

1 package Taste the Seasons Gazpacho mix

1 tablespoon ground coffee

1 jalapeno pepper, seeded and membranes removed

6 ounces bittersweet dark chocolate, finely chopped

6 ounces semisweet chocolate, finely chopped

1/2 teaspoon vanilla

1/4 cup cocoa powder, sifted

1 teaspoon cinnamon


In a medium saucepan, heat the cream until it boils; reduce to a simmer. Add the Gazpacho mix, coffee and jalapeno. Turn off the heat and steep for 30 minutes. Reheat and stir; turn off the heat and steep an additional 30 minutes. Stir and bring to a boil.

Pour and press the seasoned cream through a fine-meshed sieve into a bowl with the chocolate. Stir the mixture and add vanilla. Continue to stir until chocolate is completely melted. If needed, reheat in microwave a few seconds. Set aside at room temperature for 1 hour.

With 2 teaspoons, spoon mounds of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes until firm.

In a small bowl, stir together the cocoa powder and cinnamon. Roll each chocolate mound into the cocoa mixture; roll in your hands to make a ball; roll again in the cocoa powder.

Serve at room temperature. May be stored in refrigerator.

Makes 48 1-inch truffles