Chipotle Chocolate Truffles Recipe
- 1 lb. 60 to 70% bittersweet chocolate chips or finely chopped bar
- 3/4 cup heavy cream
- 1 tsp. Chipotle (Morita) Chile Powder
- 3/4 tsp. Mayan Sea Salt
- 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 1-inch of water to a simmer. In a large bowl, add chocolate, heavy cream, Chipotle Chile Powder, and salt. Carefully place bowl over simmering water so that it rests on the saucepan but does not touch the water. Stir to gently melt chocolate and combine ingredients. When chocolate has melted, remove from heat and stir in butter and Pure Mexican Vanilla Extract. Chill until mixture is firm, about 2 hours. Scoop and shape into 1-inch balls and roll in Mexican Cocoa. Store in an airtight container in the fridge for up to a week.
Adapted from The New Sugar & Spice cookbook