Smoky Spicy Chocolate Chili Truffles

By Texaschef11

Ingredients

• 8 ounces good quality bittersweet or semisweet chocolate, 62% cacao or higher
• 3 tablespoons unsalted butter
• 1 cup heavy cream
• 1 tablespoon light corn syrup
• 1/2 to 1 teaspoon red chili flakes, depending on your taste
• 1/2 teaspoon chipotle chili powder, depending on your taste
• 2 cups unsweetened cocoa powder, sifted

Preparation

Step 1

1. Chop chocolate into small chunks and put in a heatproof bowl. Add butter and set aside.

2. Combine cream and corn syrup in a small saucepan over medium heat. Heat until it comes to a simmer. Remove from heat and add chili flakes. Steep for 15-20 minutes. Reheat cream and bring to a full boil. Remove from heat and immediately pour through a strainer over chocolate and butter. Let sit for 1 minute and then add chipotle powder. With a rubber spatula, gently stir in small circular motions until chocolate mixture is fully melted and homogeneous, about 2 minutes.

3. Allow the ganache to cool at room temperature until firm, at least 4 hours or in the refrigerator, uncovered, for about 2 hours.

4. Once firm, form the ganache into small 1-inch balls. The easiest way to do this is to use a melon baller or small ice cream scoop. Roll in your hands quickly to avoid melting and place on a baking sheet lined with wax paper. It will be messy. Place baking sheet in the refrigerator, uncovered, for several hours or overnight to firm up.

5. Once thoroughly chilled and firm, roll truffles in sifted cocoa powder and serve.