• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hungry Happenings
  • RECIPES
    • All Recipes
    • Dessert Recipes
    • Decorated Cookies
    • Decorated Cakes
    • Cheesecake Recipes
    • Everyday Desserts
    • Homemade Candy
    • Everyday Meals
    • Readers’ Gallery
    • Hungry Happenings Blog Posts
  • HOW TO
    • Chocolate Making Tips
    • Chocolate Making Course (video lessons)
    • Make Modeling Chocolate
      • Modeling Chocolate Recipe and Tutorial
      • How to Color Modeling Chocolate
      • How to Store and Work with Modeling Chocolate
      • How to Fix Greasy Modeling Chocolate
      • How to Fix Dry Modeling Chocolate
      • Use Colored Candy Melts to Make Candy Clay
    • Candy Clay Creations
    • How To Color White Chocolate and Candy Melts and Paint Candy Molds
    • How to Use Food Coloring Markers
  • HOLIDAYS
    • ALL HOLIDAY RECIPES
    • Valentine's Day
    • St. Patrick's Day
    • Easter
    • 4th of July
    • Halloween
      • Hungry Halloween
    • Thanksgiving
    • Christmas
    • New Year's Eve
    • MORE HOLIDAYS
      • Mother's Day
      • Father's Day
      • April Fools
      • Chinese New Year
      • Cinco de Mayo
      • Day of the Dead
      • Earth Day
      • Mardi Gras
  • PARTY FOOD
    • Super Bowl
    • Graduation
    • Birthday Party
    • March Madness
    • Summer Fun
    • Baby Shower
    • Wedding Shower
    • School/Teacher
    • Movie and T.V. Characters
    • Kid's Treats
    • Fun Party Recipes
  • MY COOKBOOKS
  • ABOUT
  • MY BLOGS
    • HowToMakeCerealTreats.com
    • HowToMakeEasyCookies.com
    • HowToMakeEasyFudge.com
    • TheSugarAcademy.com
menu icon
go to homepage
  • recipes
  • chocolate
  • about
  • cookbooks
  • subscribe
  • major holiday recipes
  • other holiday recipes
  • party food
  • chocolates
  • homemade candy
  • fudge
  • dessert recipes
  • cheesecake recipes
  • decorated cakes
  • decorated cookies
  • popcorn
  • rice krispie treats
  • cute food for kids
  • everyday meals
  • recipe roundups
  • see all the recipes
    • Facebook
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • recipes
    • chocolate
    • about
    • cookbooks
    • subscribe
    • major holiday recipes
    • other holiday recipes
    • party food
    • chocolates
    • homemade candy
    • fudge
    • dessert recipes
    • cheesecake recipes
    • decorated cakes
    • decorated cookies
    • popcorn
    • rice krispie treats
    • cute food for kids
    • everyday meals
    • recipe roundups
    • see all the recipes
    • Facebook
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Day of the Dead

    Mexican Hot Chocolate Truffles - Day of the Dead Sugar Skulls

    Published: Oct 14, '17 · Modified: Jan 11, '21 · By: Beth · This post may contain affiliate links.

    Jump to Recipe

    Celebrate the Day of the Dead with these Sugar Skull shaped Mexican Hot Chocolate Truffles. Each bite-sized dark chocolate candy has a lusciously creamy ganache center that is spiced with cinnamon and cayenne pepper.

    Mexican Hot Chocolate Sugar Skulls

    Last week during the Fun Food Blogger Retreat's Facebook live event I showed you the Sugar Skull shaped Mexican Hot Chocolate Truffles I made for the Day of the Dead Dinner I hosted for my blogging friends. Several of you asked for the recipe so I whipped up a new batch of the creamy ganache filled chocolates and I even made a video tutorial so you can easily see how these candies are created.

    If you've had Mexican hot chocolate you know it has a very distinct flavor. With notes of cinnamon and a bit of heat from a sprinkling of cayenne pepper, the spicy hot chocolate warms you through.

    When I created these truffles I wanted the heat of the cayenne to just linger on the tongue and warm the throat. My first batch was a bit too mellow so with this recipe I added a bit more cayenne and the heat was really nice. You can adjust the spice to your liking.

    Day of the Dead Sugar Skull Chocolates - Mexican Hot Chocolate Truffles

    To make my chocolate ganache centers, I heated my cream just until it started to bubble then I removed it from the heat and sprinkled on the cinnamon and cayenne pepper. I set that aside and let it steep for 15 minutes to really infuse the flavor into the cream.

    When you watch the video you'll notice that the cinnamon and cayenne pepper do not completely dissolve in the cream. I wanted a really smooth chocolate ganache center so once the cream had steeped, I poured it through a fine-mesh strainer, set over a bowl of melted semi-sweet chocolate, to remove the excess cinnamon and cayenne. If you don't mind the texture of the spices in your chocolate ganache then you can skip that step.

    Day of the Dead Sugar Skull Silicone Molds

    I made my chocolate sugar skull-shaped shells using melted and tempered pure dark, semi-sweet, chocolate. If you aren't comfortable tempering pure chocolate, then just use Dark Cocoa Candy Melts instead. But, be sure to make the Mexican Hot Chocolate Ganache (the creamy center) using your favorite pure dark chocolate. You'll get the best flavor that way.

    For added effect, you can brush edible silver luster dust over the chocolates.

    I found my Day of the Dead Sugar Skull Silicone Mold at Michael's in 2017 but you can usually find molds on Amazon too.

    Chocolate Truffle Sugar Skulls for Day of the Dead or Halloween parties.

    Mexican Hot Chocolate Truffles - Sugar Skulls Shapes Truffles that are perfect for the Day of the Dead or Halloween

    Watch the video tutorial to see how to make your own Mexican Hot Chocolate Truffles.

    5 from 1 vote
    Mexican Hot Chocolate Sugar Skulls
    Print
    Mexican Hot Chocolate Truffles - Day of the Dead Sugar Skulls
    Prep Time
    30 mins
    Total Time
    30 mins
     

    These Day of the Dead Sugar Skulls are great for any Halloween party. Made into skull shaped Mexican Hot Chocolate Truffles, they are the perfect dessert

    Course: Dessert
    Cuisine: Day of the Dead
    Keyword: mexican hot chocolate truffles, spicy chocolate
    Servings: 18 people
    Author: Beth Jackson Klosterboer
    Ingredients
    • 18 ounces melted and tempered pure dark chocolate see NOTES below
    • or dark cocoa candy melts confectionery coating, melted
    • ¾ cup heavy whipping cream
    • 8 ounces pure dark semi-sweet, chocolate, melted
    • ½ teaspoon cinnamon
    • ⅛ teaspoon cayenne pepper
    • optional edible silver luster dust
    Instructions
    1. Fill all the cavities in one Day of the Dead sugar skull silicone mold.
    2. Turn the mold upside down over a piece of parchment paper allowing the excess chocolate to drip out.
    3. Shake the mold until you just have a thin coating of chocolate around the side and bottom of the skulls.
    4. Turn the mold over and use an offset spatula to scrape the chocolate off the top of the mold.
    5. Refrigerate until the chocolate hardens then remove and let sit at room temperature for at least 10 minutes.
    6. Repeat using a second mold.
    7. In a small saucepan or in the microwave, heat the heavy whipping cream just until it begins to bubble around the edges. (Scald the cream).
    8. Sprinkle the cinnamon and cayenne pepper into the cream.
    9. Stir until well combined.
    10. Set aside for 15 minutes.
    11. Reheat just until hot.
    12. Strain through a fine mesh sieve that is set over the bowl of 6 ounces of melted chocolate.
    13. Begin stirring in the center of the bowl until the chocolate and cream start to blend together.
    14. Continue to stir through the entire bowl until the chocolate ganache completely comes together.
    15. Pour ganache into a disposable pastry bag.
    16. Pipe the ganache into all 18 skull shaped chocolate shells filling each so that you have between ⅛th and 1/16th of an inch of space between the ganache and the top edge of the chocolate shell.
    17. Refrigerate until the ganache firms up.
    18. Remove and let the filled mold sit at room temperature for at least 10 minutes.
    19. Spread a thin layer of chocolate over top of each candy, scraping off any excess.
    20. Refrigerate for a few minutes until that chocolate hardens.
    21. Remove the chocolates from the molds.
    22. If desired, brush some silver luster dust over top of each candy.

    NOTES:

    • Each candy will take about ½ an ounce of chocolate to make the outer shell, so you'll use about 9 ounces of chocolate to make all of the shells. However, if you use the method shown in the video where you fill each mold then pour the excess chocolate out of the mold,  you'll need more chocolate, so the recipe calls for 16 ounces but you'll have some leftover.
    • You can, if you prefer, paint the chocolate into the molds creating the candy shell. Just be sure you cover the bottom and sides of the skull-shaped cavities completely with a thin layer of chocolate.
    • If you are using pure chocolate (with cocoa butter in the ingredients) then you must melt and temper the chocolate. Otherwise, you can use dark cocoa candy melts (confectionery coating made with palm kernel oil) instead. Read my chocolate making tips page for more information.
    • If you only use one mold your ganache may thicken by the time you make your second set of chocolate shells. So you may need to reheat your ganache in the microwave on the defrost or low setting for 5-15 seconds, just until it warms through. Don't fill your chocolate shells with hot ganache. Make sure it cools so that it is just slightly warm.
    • To speed things up you can refrigerate the filled chocolates until the ganache firms up. Just be sure you allow the mold to sit at room temperature for at least 10 minutes before topping them with a layer of chocolate. If the mold is too cold the chocolate will harden too quickly and it will be difficult to scrape off the excess to create a nice smooth surface.

    How to store your chocolates?

    • Store your chocolate truffles in an airtight container (preferably) or in a candy box set on your counter at room temperature for up to 2 weeks.
    • If you have to refrigerate the candies because your house is too hot (over 74 degrees), place them in a cardboard box inside an airtight container. The cardboard box will help wick up any moisture that forms due to condensation in the refrigerator.
    • To freeze these chocolates, wrap them in plastic wrap, then overwrap them in a cardboard box, and place that in a zip-top bag. To thaw, refrigerate them overnight, then place them on your counter and allow them to warm to room temperature in their packaging for at least a few hours.

    Day of the Dead Recipes - Skull shaped food including Pizza Skulls and Sweet Sugar Skull Brownies.

    Be sure to check out these other festive Day of the Dead Recipes.

     

    Learn how to make other candies. See a wonderful selection of homemade candy recipes (including more chocolate truffles).

    Celebrate the Day of the Dead with these Sugar Skull shaped Mexican Hot Chocolate Truffles. Each bite sized dark chocolate candy has a lusciously creamy ganache center that is spiced with cinnamon and cayenne pepper.

    If you make these Day of the Dead Sugar Skull shaped Mexican Hot Chocolate Truffles be sure to share your pictures using the hashtag #hungryhappenings, mention Hungry Happenings and link back to this original tutorial.

    • Author
    • Recent Posts
    Beth
    Beth
    Hi, I'm Beth Jackson Klosterboer, a professional chocolatier & baker, cookbook author, and event planner. I love sharing recipes for happy occasions here on Hungry Happenings. I also create easy fudge recipes to share at HowToMakeEasyFudge.com, rice krispie treat recipes at HowToMakeCerealTreats.com, and easy cookie recipes at HowToMakeEasyCookies.com
    Beth
    Latest posts by Beth (see all)
    • Mini Basketball Cheeseburgers - February 15, 2023
    • Snowman Popcorn Bucket - December 24, 2022
    • Peanut Butter Popcorn - December 20, 2022

    More Day of the Dead Recipes

    • Sugar Skull Video Tutorial
    • Cakesicle Skulls
    • Burrito Skulls...creepy Halloween dinner or appetizer!
    • Cheesecake Mousse Skulls

    About Beth

    Reader Interactions

    Comments

      Please leave a comment. Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Maria

      May 24, 2021 at 8:08 am

      Hi Beth, I'm wondering if I want to make mexican hot chocolate Rolled truffles, do I hace to increase the amount of spices since I hace to increase the chocolate to make it firmer ???

      Reply
      • Beth

        May 24, 2021 at 8:10 pm

        Hi Maria, yes, you will probably want to add more spice. You can make the ganache with the extra chocolate, then taste it and add more spice until you like the flavor. The ganache will still be quite liquid even when made with more chocolate until it begins to cool, so you can easily stir in more spice. Just note that the flavor may get stronger as the ganache cools, so don't add too much.

        Reply
    2. Bonnie Butler

      January 11, 2021 at 9:06 am

      These are so fun! How do you store them? Can they stay at room temp or do you need to refrigerate them? How long do they last at room temp or in the fridge? Thank you!!

      Reply
      • Beth

        January 11, 2021 at 10:07 am

        Thanks, Bonnie. Store your chocolate truffles in an airtight container (preferably) or in a candy box set on your counter at room temperature for up to 2 weeks. If you have to refrigerate the candies because your house is too hot (over 74 degrees), place them in a cardboard box inside an airtight container. The cardboard box will help wick up any moisture that forms due to condensation in the refrigerator.

        Reply
    3. Jenna

      May 29, 2020 at 1:26 am

      Do you sell the day of the dead molds? And how much are they?

      Reply
      • Beth

        May 29, 2020 at 5:05 pm

        I bought my silicone mold at Michaels back in 2017. I did find a nice sugar skull silicone mold from Amazon here - https://amzn.to/3exlKOk

        Reply
    4. Susan Dieseth

      April 24, 2019 at 11:24 pm

      Hi! I’m new to candy making and I love this recipe. I have little pink flamingo moulds and would love to use a pink covering instead of brown. Would you have a recommendation as to what I could use?

      Reply
      • Beth

        April 25, 2019 at 12:02 am

        Hi Susan, I would suggest you use pink Candy Melts to make your pink flamingos. Wilton sells a light pink candy melts and bright pink candy melts. I might actually buy both and mix them together to get a good pink flamingo color. You can find Candy Melts at JoAnn's, Michael's, and even Walmart. For detailed information about melting candy melts (or coloring white candy melts) check out my Chocolate Making Tips page. - https://hungryhappenings.com/chocolate-making-tips/
        There is also a page there with tips on using Candy Melts to "paint" lollipops. It would be a good one to read too. - https://hungryhappenings.com/chocolate-making-tips/how-to-color-white-chocolate-paint-candy-molds/

        If you have any other questions let me know. Have fun!

        Reply
    5. Louise Jackson

      September 06, 2018 at 5:14 pm

      Love the Day of the dead designs and these chocolates are great.

      Reply
      • Beth

        September 11, 2018 at 7:55 am

        Thanks I'm glad you enjoyed them!

        Reply
    6. Elizabeth from Sugarhero

      October 26, 2017 at 2:29 pm

      These are so cute! I saw these molds this year and was tempted to buy them, but am already drowning in candy molds I forget to use. Now I want to go back and get it because these are just too adorable!

      Reply
      • Beth

        October 27, 2017 at 8:16 am

        I feel the exact same way. I have over 200 molds boxed up and ready to sell or donate and that's only a fraction of my collection. But sometimes a mold is just too much fun that I just have to have it.

        Reply

    Primary Sidebar

    Beth Jackson Klosterboer

    Welcome to Hungry Happenings!

    I'm Beth. I've been a professional chocolatier & baker for over 30 years, have written 5 cookbooks, and love creating fun food for holidays and special occasions.

    Read more about me →

    Popular

    • Mini Cheesecakes
    • How to make Cakesicles (cake pop popsicles)
    • Shamrock Shaped Snack Crisps
    • Leprechaun Hat Cupcake Cake
    • Crescent Roll Carrots Filled with Egg or Ham Salad
    • Bunny Butt Cupcakes in Silicone Flower Pots
    • Buckeyes Recipe - Chocolate Peanut Butter Fudge Candies
    • The Best Step-by-Step Chocolate Bar Recipes

    Buy my cookbooks

    Footer

    ↑ back to top

    use policies

    • privacy policy
    • photo-use policy
    • terms of service

    join us

    • Subscribe (newsletter)
    • our online courses

    contact

    • contact
    • about Beth
    • FAQ

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Hungry Happenings