Thursday, September 3, 2009

Twice The Spice Truffles

I've got it! I was inspired last night and just had to come up with a recipe before I could get any sleep. Believe it or not, chocolate is delicious infused with some spicy elements. I came up with this after deciding I love love love spicy chocolate bars, so why not make it into a truffle, which I also love. There are several versions of spicy truffles out there, but this one only leaves a hint of spice after the truffle has been devoured. And trust me, it's easy to devour these. Now, as far as the brand of chocolate goes, it's your choice. I used a cheaper chocolate this time (next time, now that i've come up with a yummy recipe, i'm going to splurge on some quality chocolate). Just so it's known, you can totally make this on a budget.

Makes 16 Truffles
3 Tbsp. Heavy Cream
2 Tbsp. Evaporated Milk
1/2 tsp. Louisiana Hot Sauce (or some other brand you like, spicier usually means using less)
1 Tbsp. Real Butter
1/2 tsp. Imitation Vanilla
1 oz. Unsweetened Chocolate (Baker's Unsweetened Chocolate 100% Cacao)
3 oz. Semi-sweet (Baker's Semi-Sweet Baking Chocolate 56% Cacao)
4 Tbsp. Hershey's Cocoa Powder
1 Tbsp. Powdered Sugar
1/4 tsp. ground Cayenne Red Pepper
Finely chop the chocolate and put into a glass bowl, set aside.
In a small saucepan, pour in the cream, milk, hot sauce, butter, and vanilla and mix with a spatula. Over about medium heat, bring mixture to just a boil. Caution: constantly stir, making sure to not scorch the cream. Once it comes to just a slight boil, keep at this level of heat for just about a minute, continuing to quickly stir the mixture. Once your minute is up, remove from heat and immediately pour over chopped chocolate. Cover with a lid or plate and let sit for 1 minute. Use a wire whisk to stir, starting from center, make a small circle, gradually making larger circles until the whisk reaches the outer edge of the bowl, and repeat this process until the chocolate is fully incorporated. It will have a slight sheen to it. Do not over mix, or mix too fast. After this part, put the glass bowl into the refrigerator for 1 to 2 hours, until the mixture is firm enough to form into balls.
When you are able to handle the chocolate, use a small scoop, or a teaspoon to scoop enough chocolate to form a 1-inch ball, by lightly rolling in your hands. (Yes, this is going to be messy, but that's part of the fun and it's so worth it.) Place balls on an ungreased cookie sheet. Should make about 16 truffles. If the chocolate is still to soft, put back in refrigerator and later finish rolling chocolate. Once this is done, put cookie sheet back in refrigerator for 15-20 minutes more.
Note: They do not have to look perfect, the more they look like the real earthy Truffle, the better.
While the chocolate is chilling:
In a small bowl, mix the powdered sugar, cocoa powder, and cayenne pepper. Use a small fine meshed sieve and place sieve over another bowl. Pour cocoa mixture into the sieve and shake as much through it as you can. You may need to use a spoon to push more through. Set aside until chocolate ganache is done chillin'.
Roll the chocolate balls in cocoa powder to coat each truffle, and put them onto another tray. Chill again for about 10 minutes and repeat the cocoa coating process. And there you have it. I'm not sure mine will last next time I better make more.
If you want more, you can certainly try doubling the recipe.


Post a Comment