When we don’t have any treats at home, I find myself reaching for a bag of chocolate chips—bittersweet, semisweet or milk chocolate.
I know it’s shocking that there are moments when we are without any home-baked desserts. To watch our health and our waistlines, I bring leftovers to my office or my husband will take them with him to work.
Everyone enjoys unexpected dessert at the office, and I love to share. It always leads to good conversations about food and family recipes.
I realize I shouldn’t be raiding my stash of baking supplies in the pantry, but they come in handy when I am desperate to satisfy my sweet tooth. After a meal I like to have a palette cleansing sweet bite.
Since any form of chocolate is always my number one dessert choice, even basic chocolate chips will do the trick.
Last week I wasn’t in the mood to bake anything, but I craved dessert more elaborate than eating chocolate chips straight from the bag.
I made chili chocolate truffles by melting roughly chopped shards of dark chocolate in warm heavy cream.
The spice mix is really what made these truffles special. I used a combination of chili powder for heat, ground ancho chile pepper for smokiness and cinnamon for sweetness.
It took an hour for the chocolate to harden. Rolling was a little messy, but the process went pretty quickly.
For decoration, you can roll your truffles in a mixture of cocoa powder and confectioners’s sugar. I went with chocolate sprinkles. Then I dusted the tops with chili powder, ground ancho chile pepper, cinnamon and flaky sea salt.
Homemade truffles come out a little lopsided, but I think that’s kind of charming. It shows off how they are made by hand. They are a lovely present whether Valentine’s Day or a hostess gift.
Chili Chocolate Truffles
- Prep Time: 15 minutes plus chilling
- Total Time: 1 hour 15 minutes
- Yield: 2 dozen
1/2 cup heavy cream
8 ounces bittersweet chocolate, roughly chopped
1/2 teaspoon vanilla extract
1/2 teaspoon chili powder plus more for decorating
1/2 teaspoon ground cinnamon plus more for decorating
1/4 teaspoon ground ancho chile pepper plus more for decorating
1/4 teaspoon sea salt
2 tablespoons cocoa powder
1 tablespoon confectioners’ sugar
Flaky sea salt
In a small saucepan, warm the heavy cream. Pour over the chocolate in a small bowl. Let the mixture stand for 5 minutes before adding the vanilla extract, chili powder, ancho chile pepper, cinnamon and salt. Gently whisk until smooth and combined. Cover the bowl and refrigerate until firm, about 1 hour.
For decorating, sift together the cocoa powder and confectioners’ sugar.
Scoop the chocolate by the heaping tablespoon and shape into a ball. Either roll the truffles in the cocoa powder mixture or chocolate sprinkles. Dust the tops with chili powder, ancho chile pepper, cinnamon and flaky sea salt
Store in an airtight container in the refrigerator.