Ingredients
10 ounces/ 285gms of semisweet chocolate
10 ounces/285gms of bittersweet chocolate
¾ cup heavy cream
½ teaspoon vanilla extract
¼ teaspoon cinnamon
¼ teaspoon chili powder
Pinch of cayenne pepper
Truffle Coating
Cocoa powder
Directions
Grate or chop chocolate in small pieces while heating heavy cream, cinnamon, chili powder, and cayenne pepper in small saucepan on medium-low heat. Bring mixture to a simmer and take off heat. Add chocolate and vanilla extract to pan and immediately mix well with a whisk until all chocolate has melted. Let mixture cool to room temperature for approximately 1½ hours.
Take a teaspoon or melon ball to scoop a small amount of chocolate out of pan and roll in hands, forming a small ball sized truffle. Place each individual truffle on cookie sheet lined with plastic wrap or parchment paper to set. Then roll balls in cocoa powder or sprinkle with a few pieces of sea salt. Once you roll all the truffles keep refrigerated until ½ hour before serving.
Makes between 40 – 50 truffles depending on size
By: Archa Dave
