Chocolate-Chile Truffles by Rick Bayless

By lorik

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

Details

Servings 30
Adapted from finecooking.com

Preparation

Step 1

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.

nutrition information (per serving):
Calories (kcal): 80; Fat (g): fat g 6; Fat Calories (kcal): 60; Saturated Fat (g): sat fat g 3.5; Protein (g): protein g 1; Monounsaturated Fat (g): 0; Carbohydrates (g): carbs g 6; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 0; Cholesterol (mg): cholesterol mg 5; Fiber (g): fiber g 1;