TRUFFLES Recipe - Chile-Chocolate Truffles

Chile-Chocolate Truffles

Makes 64 small truffles

Ingredients

1 pound bittersweet chocolate (60 to 70% cacao), very finely chopped (about 4 cups)
3/4 cup heavy cream
2 tablespoons unsalted butter
3 Thai bird chilies, stemmed and minced
3/4 teaspoon kosher salt
1 teaspoon pure vanilla extract

Directions

Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on 2 sides.

Set the chocolate in a medium bowl. In a small saucepan, bring the heavy cream, butter, chilies, and salt to a boil over medium heat and then immediately pour it over the chocolate. Cover the bowl with plastic wrap and let stand 2 minutes.

Whisk the chocolate mixture until smooth, add the vanilla extract, and pour into the prepared pan.
Cover with plastic wrap and chill until firm, at least 2 hours.

When the chocolate is firm, cut around the edges to release it from the pan. Using the parchment paper, transfer the chocolate onto a cutting board. Cut into 64 squares.

Store the truffles in an airtight container in the refrigerator for up to a week.

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"Like most people, my mom likes a strong cup of tea with a bite of something sweet. But unlike most people, she also likes it with a taste of something spicy. When I was a kid, I used to watch in awe as she nibbled through a few Thai bird chilies alongside her tea and a piece of chocolate. She used to hold up the chilies and say, "These are dynamite!" before biting into one of the shiny little red and reen peppers.

Only now do I see the brilliance in her habit. I made these truffles for my mom.

Fresh chilies add a refreshing, almost crisp heat to the dark, creamy chocolate. Thai bird chilies can be found in the produce section of any well-stocked supermarket or Asian market. If you can't find Thai bird chilies, jalapenos make a nice substitute.

Since there are so few ingredients, the most important thing when making truffles is to start with a chocolate that you love. Bittersweet chocolate has a cacao percentage of around 60 to 70 percent. If you prefer something a little lighter, try semisweet chocolate. I don't recommend milk or white chocolate for this, as they are both more likely to seize up."  

- Samantha Seneviratne, The New Sugar and Spice, A Recipe for Bolder Baking

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