Spiced Mexican Chocolate Bliss Balls
Experience the perfect fusion of rich dark chocolate and aromatic spices with these Spiced Mexican Chocolate Bliss Balls. Infused with the warmth of cinnamon and a hint of smoky ancho chili pepper, these delightful cookies feature finely chopped toasted almonds for a satisfying crunch. Coated in a cloud of sweet powdered sugar, these treats are ideal for festive occasions or a cozy afternoon treat. With every bite, indulge in a unique and decadent experience that honors traditional Mexican flavors while adding a fun twist to a classic cookie. A delightful addition to your dessert table!
N/A
Servings
80
Calories
10
Ingredients
Ingredients
unsalted butter
1 cup (softened)
powdered sugar
1 2/3 cups (divided)
vanilla extract
1 teaspoon (not prepared)
all-purpose flour
2 cups (not prepared)
unsweetened dark cocoa powder
6 tablespoons (divided)
ground cinnamon
1 tablespoon (divided)
ground ancho chili pepper
1/2 teaspoon (not prepared)
salt
1/8 teaspoon (not prepared)
toasted almonds
2/3 cup (finely chopped)
dark chocolate
1/3 cup (finely chopped)
Instructions
1
Preheat your oven to 325°F (160°C) and line baking sheets with parchment paper or silicone baking mats.
2
In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and 2/3 cup of powdered sugar until the mixture is light and fluffy. Mix in the vanilla extract until fully incorporated.
3
In a separate bowl, whisk together the all-purpose flour, 1/4 cup of unsweetened cocoa powder, 2 teaspoons of cinnamon, ground ancho chili pepper, and salt until well combined.
4
Gradually add the dry mixture into the butter and sugar mixture, mixing until just combined. Gently fold in the finely chopped toasted almonds and dark chocolate until evenly distributed and a cohesive dough forms.
5
In a shallow bowl, combine the remaining 1 cup of powdered sugar, 2 tablespoons of cocoa powder, and 1 teaspoon of cinnamon, whisking to blend evenly.
6
Scoop out about 1 tablespoon of dough and roll it into a ball. Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
7
Bake in the preheated oven for 15-20 minutes, or until the bottoms are lightly browned. Be careful not to overbake, as the cookies will continue to firm up as they cool.
8
After baking, let the cookies cool on the baking sheets for 1-2 minutes before rolling them in the prepared sugar mixture. Once fully coated, transfer the cookies to a wire rack to cool completely.
9
For an extra touch, roll the cooled cookies in the sugar mixture again just before serving for a beautiful finish.
Nutrition Information
5.3g
Fat
7g
Carbs
1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Spiced Mexican Chocolate Bliss Balls?
They are a fusion of rich dark chocolate and aromatic spices like cinnamon and ancho chili pepper, featuring toasted almonds and a powdered sugar coating.
What is the calorie count for these bliss balls?
Each serving contains 80 calories.
What is the primary flavor profile?
The flavor profile is a mix of rich dark chocolate, warm cinnamon, and a hint of smoky ancho chili pepper.
What temperature should the oven be set to?
Preheat your oven to 325°F (160°C).
How much butter is required for the recipe?
The recipe calls for 1 cup of softened unsalted butter.
How is the butter and sugar mixture prepared?
Use an electric mixer to cream together the softened butter and 2/3 cup of powdered sugar until light and fluffy.
What type of flour is used?
The recipe uses 2 cups of all-purpose flour.
Is the cocoa powder sweetened?
No, the recipe specifies 6 tablespoons of unsweetened dark cocoa powder, divided between the dough and the coating.
How much cinnamon is needed in total?
A total of 1 tablespoon of ground cinnamon is used, divided between the dry mixture and the coating.
What provides the spicy kick in these cookies?
The spicy element comes from 1/2 teaspoon of ground ancho chili pepper.
How should the almonds be prepared?
You should use 2/3 cup of toasted almonds that are finely chopped.
What kind of chocolate is added to the dough?
The dough includes 1/3 cup of finely chopped dark chocolate.
What are the fat and protein contents?
Each bliss ball has 5.3g of fat and 1g of protein.
How do I prepare the baking sheets?
Line the baking sheets with parchment paper or silicone baking mats.
When do I add the vanilla extract?
Mix the vanilla extract into the creamed butter and sugar mixture until fully incorporated.
How do I combine the dry ingredients?
Whisk together the flour, cocoa powder, cinnamon, ground ancho chili, and salt in a separate bowl.
How should the dough be shaped?
Scoop out about 1 tablespoon of dough and roll it into a ball.
How far apart should the balls be placed on the sheet?
Space the balls about 2 inches apart on the prepared baking sheets.
What is the baking time?
Bake for 15-20 minutes, or until the bottoms are lightly browned.
How do I know if they are overbaked?
Be careful not to overbake; the cookies will firm up naturally as they cool.
What is in the sugar coating?
The coating consists of 1 cup of powdered sugar, 2 tablespoons of cocoa powder, and 1 teaspoon of cinnamon.
When should the cookies be rolled in the sugar mixture?
Let them cool for 1-2 minutes on the sheet, then roll them in the sugar mixture while still warm.
Can I coat the cookies more than once?
Yes, for an extra touch, roll the cooled cookies in the sugar mixture again just before serving.
How many grams of carbohydrates are in a serving?
There are 7g of carbohydrates per serving.
What is the total number of ingredients?
The recipe contains 10 ingredients.
Are these suitable for festive occasions?
Yes, they are ideal for festive occasions or as a cozy afternoon treat.
Is there any salt in this recipe?
Yes, the recipe includes 1/8 teaspoon of salt.
What type of cocoa is recommended?
Unsweetened dark cocoa powder is recommended for the best flavor.
What is the texture of these cookies?
They have a satisfying crunch from toasted almonds and a cloud-like coating of powdered sugar.
How should the cookies cool?
After the initial sugar coating, transfer the cookies to a wire rack to cool completely.