Chile Caramel Truffles

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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.

Ingredients:

  • 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

Caramel:

  • 1/3 cup Sugar
  • 2 tbsp Unsalted Butter

Coating:

  • 1 tsp Unsweetened Cocoa Powder
  • ½ tsp Chile Powder

Directions:

  • 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!

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Browse More:
Chile Recipes & Techniques
Chocolate Dessert Recipes

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