RCI-DS.003.0008.001
Chocolate-Jalapeno Truffles
Native American cuisine | Vegetarian Cuisine Chocolate-Jalapeño Truffles
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- instant coffee powder1 tablespoon
- boiling water¼ cup
- best-quality semisweet chocolate10 ouncein small pieces or chips
- (1¼ sticks) best-quality unsalted butter10 tablespoonscold and cut into small pieces
- jalapeños2 or 3 unitroasted, peeled, seeded, and finely chopped (wear rubber gloves)
- unsweetened cocoa powder½ cupsift onto a plate
Method
1
In a metal 1-quart mixing bowl, dissolve coffee in water.
2
Add the chocolate and set on top of a pan of gently simmering water.
3
When the chocolate has softened completely but is not hot, remove from heat and stir until smooth.
4
Beat in the cold butter a small piece at a time, adding a new piece as soon as the previous one is almost absorbed.
5
Beat with a hand-held electric mixer until creamy, about 10 minutes.
6
Continue beating for a few minutes to cool. (This can also be done in a stand mixer, fitted with the whip attachment.)
7
Add half of the jalapeños and taste. Add more jalapeño to your taste; remember that the heat will intensify with time. Try for a balance of sweet and heat.
8
Scrape into a small, deep container, press a piece of plastic wrap on the surface, and chill overnight, until completely firm.
9
Scoop out small balls and roll in the cocoa powder.
10
Keep refrigerated until ready to serve.