Chile-Chocolate Truffles Recipe
24 (1 1/2-inch) truffles
- 3/4 cup heavy cream
- 3 Chipotle (Morita) Chiles
- 3/4 tsp. salt
- 1 lb. 60 to 70% bittersweet chocolate chips or finely chopped bar
- 2 Tbsp. unsalted butter
- 1 tsp. Pure Mexican Vanilla Extract
- 1/2 cup Mexican Cocoa
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This recipe was adapted from The New Sugar & Spice: A Recipe for Bolder Baking cookbook.
In a small saucepan, bring the heavy cream, chiles, and salt to a boil over medium heat. Remove from heat, cover, and let stand for 30 min. Melt chocolate and butter in a medium bowl in 20-second increments in the microwave. Strain flavored cream into chocolate and stir to combine. Seed and finely chop 1 boiled chile and add to chocolate mixture. If you want more heat, add another chile. Stir in vanilla and cover with plastic wrap. Chill until firm, at least 2 hours. Scoop and shape into 1 1/2-inch (or so) balls and roll in cocoa powder. Store in airtight container in the fridge for up to a week.
Adapted from The New Sugar & Spice cookbook