Mexican Hot Chocolate Truffles

Making these sweet two-bite morsels can be a bit messy, but the impressive results are well worth the effort. Rolling them with slightly wet hands will help keep the chocolate from sticking to tiny fingers and palms. Makes about 24 truffles.

8 ounces (about 1⅓  cups) bittersweet chocolate chips (I used Ghiradelli 60% cacao chips)
⅔ cup heavy cream (I like High Lawn)
1 tablespoon unsalted butter
¼ teaspoon vanilla
½ teaspoon cinnamon
Generous pinch cayenne
Pinch salt
½ cup cocoa powder

Place the chocolate chips into a heat-safe bowl. In a small saucepan over medium heat, bring the cream and butter to a gentle boil. Pour the mixture over the chocolate and whisk until smooth, shiny, and free of lumps. Add the remaining ingredients, and whisk to evenly combine, scraping down the sides as necessary.

Scrape the sides of the bowl once more, then tap it on your work surface so that the ganache has a smooth top. Chill the ganache in the refrigerator until firm, about 4 hours.

Place the cocoa powder in a bowl. Use a teaspoon to scoop a heaping spoonful of the ganache, then use your hands to quickly roll it into a ball. Gently roll it in the cocoa powder to coat, then place it on a baking sheet or plate. Repeat with the remaining cocoa powder and ganache. Keep refrigerated until ready to give. Package them in a food-safe box or plastic container with a ribbon.