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Recipe

Chocolate-Chile Truffles

Scott Phillips

Yield: Makes about 30 truffles

Just a smidge of chipotle powder is all you need to add tingling heat to dark chocolate truffles. Mezcal adds a smoky flavor; you can use tequila, but the flavor of the truffle will be less intense.

Ingredients

  • 12 oz. bittersweet (70%) chocolate, chopped
  • 1/2 cup heavy cream
  • 3 Tbs. mezcal
  • 1/2 tsp. chipotle chile powder
  • 1/4 cup sifted cocoa powder, superfine sugar, or a combination of both

Nutritional Information

      Calories (kcal) : 80
      Fat Calories (kcal): 60
      Fat (g): 6
      Saturated Fat (g): 3.5
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 5
      Sodium (mg): 0
      Carbohydrates (g): 6
      Fiber (g): 1
      Protein (g): 1

Preparation

  • Bring 1 inch of water to a simmer in a 4-quart saucepan over low heat. Put the chopped chocolate in a heatproof bowl that will fit on top of the saucepan without touching the water. Set the bowl aside.
  • In a 2-quart saucepan, bring the heavy cream to a simmer over low heat. Pour the cream over the chopped chocolate, let sit for 1 minute, then stir.
  • Put the bowl over the simmering water, and stir constantly until most of the chocolate has melted, about 2 minutes. Remove the bowl from over the hot water, and stir in the mezcal and 1/4 tsp. of the chipotle powder. Continue stirring until all of the chocolate has melted, about 1 minute.
  • Refrigerate the mixture until firm enough to roll into balls, 1 to 2 hours.
  • In a small bowl, mix the cocoa powder, sugar, or a combination of both with the remaining 1/4 tsp. chipotle powder. Scoop out about 1 Tbs. of the chocolate mixture, roll into a small ball, and then roll in the chile mixture to coat. (Wear latex gloves to keep cleanup easy.) Repeat with the remaining chocolate mixture.
  • Arrange on a serving plate and refrigerate. Let the truffles warm up a little before serving.

Make Ahead Tips

The truffles may be made a few days ahead and refrigerated in an airtight container; the mezcal flavor will mellow over time.

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