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Recipe Detail Page
Chili Chocolate Truffles
Winter 2006
Use ancho chili powder if possible (it has a hint of chocolate in it), but any chili will bring out the chocolate flavor in these truffles. These also freeze well and can be eaten directly out of the freezer whenever you have a chocolate moment.
Makes 18 to 20 small truffles
½ cup (125 mL) whipping cream
10 oz (300 g) bittersweet chocolate, coarsely chopped
¼ cup (50 mL) butter, at room temperature
1 tbsp (15 mL) honey
¼ tsp (1 mL) ancho chili powder or cayenne
Grated dark or white chocolate
Cocoa
1. Bring cream to a boil in a small pot over low heat. Immediately pour cream over chocolate and butter and stir until smooth. Stir in honey and chili powder. Cool and refrigerate until set, about 4 hours.
2. Make truffles 1 to 2 inches (2.5 to 5 cm) in diameter by scooping out balls of chocolate mixture with a melon baller or small ice cream scoop. Place balls on a parchment-lined baking sheet. If mixture is a little soft, use your hands to roll balls.
3. Place shaved chocolate on one plate and cocoa on another. Roll half the balls in chocolate and half in cocoa and refrigerate.
Makes 18 to 20 small truffles
