What would Valentine’s Day be without chocolate? It’s a example of a perfect union. For this Valentine’s Day I wanted to experiment with making my own truffles. There are a lot of truffle recipes around so I wanted to make mine a little unique in taste. I opened my spice rack and experimented with mixing cocoa powder with a variety of different spices and landed on my favorite pairing which I’m sharing with you here today.
From by the bay wishing you the sweetest Valentine’s Day and food memories!
Maryann
Spicy Chocolate Truffles
Makes approximately 32 pieces
Ingredients
2/3 cup heavy cream
12 ounces bittersweet chocolate, chopped
zest of 1 orange
1 cinnamon stick
4 tablespoons honey
4 tablespoons unsalted butter
1/3 cup cocoa powder
1 teaspoon chili powder or chinese five spice or cinnamon – optional
Directions
On medium heat place in a sauce pan the cream, rind, cinnamon, honey and butter. Melt the butter and bring to a simmer. Strain the mixture and pour over the chopped chocolate. Let stand a minute and then whisk until chocolate is melted and smooth, with no air bubbles. Cover with cling wrap directly on top of the chocolate. Let set on the counter for at least 4 hours. Shape using a teaspoon the chocolate into small balls. Place on a baking sheet and put into the freezer for 15 minutes. Sift cocoa powder and 1 teaspoon of the spice of your choice onto a plate. Roll the chocolate truffle in the cocoa powder until completely covered. Set on a plate and serve.