Doesn’t the title of this say it all? I’m drooling while I’m writing it. Yes, finally it’s happened. The woman who would hike a mile for cheese – rather than walk a foot for chocolate – has capitulated.
Homemade truffles rule.
I’ve always loved them though. It’s been a Valentine’s Day tradition for Jedd to give me some – usually four – and it will take me about six months to eat them. Because I just don’t get tons of chocolate cravings.
But, now? Hoo boy.
We’re eating a couple of these little guys a twice a week.
They’re rich and a little spicy and salty – and incredibly delicious.
I don’t know what’s happened to my chemical make-up. Maybe I’m stressed, maybe I’m just getting older, maybe I’m regressing to childhood, who knows.
And I’m not going to worry about it.
Because, you know, chocolate truffles rule.
Chili and Salt Chocolate Truffles
Yields approximately 24.
8 oz. Semi-sweet or dark chocolate (either chips or grated)
½ cup whipping cream
¼ cup cocoa powder
1-2 teaspoons Ancho chili powder (depending on your preference)
½ teaspoon crushed sea salt
Heat the cream in a microwave-safe dish on high for 1 minute. If it’s not hot, microwave for another 15-20 seconds.
Add the chocolate to the cream. Stir well until the chocolate’s melted. Refrigerate for 2 hours.
Using a melon baller, make 24 balls. Freeze for 30 minutes.
Combine the cocoa powder, chili powder and sea salt on wax paper. Use your hands to combine the ingredients.
Roll the balls in the mixture. Serve immediately. Note: If freezing, roll truffles in cocoa powder after they’ve thawed.
(Photos by Launie Kettler)