|This recipe has a lot of steps, but it’s really very easy…and the results are delicious! The people you serve these delectable truffles to will think you put in a lot more work than you actually did. |
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- ½ cup Heavy Cream
- 1-2 tsp Chile Powder (we recommend one of these chile powder recipes)
- 1/2lb 64% Bittersweet Chocolate
- 1 tsp Salt
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- 1/3 cup Sugar
- 2 tbsp Unsalted Butter
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- 1 tsp Unsweetened Cocoa Powder
- ½ tsp Chile Powder
- 1. Optional: If you want to cut your truffles into cubes (as we have here), line a small baking dish with aluminum foil & spray it with nonstick cooking spray.
- 2. Pour the cream into a small saucepot over medium heat.
- 3. Cook, stirring occasionally, until the cream just starts to steam.
- 4. Remove the pot from the heat & stir in the chile powder. If you’re using one of our recipes, we recommend the following amounts:
- Fruity – 2 tsp
Smoky – 1 tsp
Hot! – 2 tsp
Flavor Blend – 2 tsp
- 5. Let the chile powder steep in the cream for 20 minutes. Then strain the powder out & discard it, reserving the cream.
- 6. Make the Caramel: Pour the sugar into a small pot. Cook it over medium-high heat until it melts and turns a reddish brown color.
- Remove the pot from the heat & stir in the unsalted butter until it melts in.
- 7. Whisk the chile infused cream into the caramel, along with the teaspoon of salt.
- 8. Return the pot to the heat, and stir until the mixture has a smooth consistency.
- 9. Pour the caramel/cream mixture over the chocolate.
- 10. Stir the chocolate slowly, working from the middle out, until it’s all melted into a smooth ganache.
- 11. Pour the ganache into a bowl or the prepared baking dish.
- 12. Move the ganache to the fridge, covered, to chill & set.
- 13. Optional: Remove the foil-wrapped ganache from the dish (if you did step 1).
- 14. Cut or scoop truffles out of the ganache.
- 15. In a small bowl combine the coating ingredients.
- 16. Dip the top of each truffle into the coating.
- 17. Enjoy!
Chile Recipes & Techniques
Chocolate Dessert Recipes