Spicy Chocolate Truffles
Although making indulgent truffles may sound difficult, they are surprisingly simple to make and have a taste that is difficult to beat. They also make wonderful gifts and sweet treats around the holidays or are a great way to say thank you to the hostess at the next party you attend. Let's face it, everyone loves chocolate.
• 1/4 cup heavy whipping cream
• 8 oz. dark chocolate
• 6 tablespoons unsalted butter
• 1/2 cup Dutch process cocoa powder
Break chocolate into small evenly sized pieces. Place the chocolate and butter in a medium size glass mixing bowl and microwave for 30 seconds. Remove and stir, chocolate should be about half melted. If not, microwave for an additional 30 seconds stir and set aside.
In a small saucepan, bring the cream to a simmer. Remove from the heat and add to the partially melted chocolate and butter mixture. Cover and let stand for 2 minutes allowing chocolate to completely melt. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles to incorporate all cream into the ganache making sure the mixture is smooth and creamy. Pour the chocolate mixture into a shallow container. Cover and refrigerate until firm, at least 2 hours.
Line a sheet pan with waxed paper. Fill a pie tin with the cocoa powder. Using a tablespoon, scoop out chilled ganache and place in hand. Roll into a 1-inch ball being careful not to warm the mixture. Place into the cocoa. Repeat. Carefully roll truffles in the cocoa to coat evenly. Shake off excess cocoa powder and transfer truffles to the lined sheet pan. Allow to set in a cool dry place for at least 1 hour, or cover transfer to an airtight container and refrigerate up to 2 weeks, or freeze up to 3 months.
Truffles are best when served at room temperature.