Cookbook:Chocolate-Jalapeno Truffles

Chocolate-Jalapeno Truffles
Category	Confection recipes
Servings	Makes 36
Time	1 hour
Difficulty

Cookbook | Ingredients | Recipes | American cuisine | Mexican cuisine | Native American cuisine | Vegetarian Cuisine | Dessert

Ingredients

• 1 tablespoon instant coffee powder
• ¼ cup boiling water
• 10 ounces best-quality semisweet chocolate, in small pieces or chips
• 10 tablespoons (1¼ sticks) best-quality unsalted butter, cold and cut into small pieces
• 2–3 jalapeños, roasted, peeled, seeded, and finely chopped (wear rubber gloves)
• ½ cup unsweetened cocoa powder, sift onto a plate

Procedure

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.

Notes, tips, and variations

• Roll the balls in finely chopped pistachios, almonds, or macadamia nuts.