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Ever since before I can remember, my great aunt doled out boxes of Whitman’s chocolates come Christmas, and every year, it was the same for me: pick through all the boring ones to get to the really wild and crazy truffles. You know, raspberry cream, maple nut.. pretty rowdy stuff.
Now that I’m a bit older–but personality still largely unchanged–my philosophy when it comes to truffles is simple: flavorful and anything but boring. When it comes to homemade truffles, they also have to be painfully simple, otherwise I am just totally out. My patience for properly rolling tiny candies is lacking, probably due to my underwhelming skill and, let’s face it, more general sense of impatience in life at large.
These Mexican chili-tequila chocolate truffles fit the bill ba-yoo-tifully. Beautifully, people, but with like.. extra super emphasis because of their extra super beautifulness. There’s simply nothing like a bit of chili powder, cinnamon, and vanilla to draw out the richness of good-quality dark chocolate, and the subtle spike of tequila is both heady and aromatic, a bit oaky yet vaguely floral. If you haven’t experienced my adoration of tequila yet, it’s about time anyway..
If you haven’t yet finished your Christmas gifts for coworkers, friends, family, then these are the perfect solution. Not only are they elegant and totally gourmet, but they’re shockingly simple and quick! Just make sure to whip up a few more than you’re planning on doling out to the lucky chicos in your life, because one quick swipe at the spoon simply won’t be enough for you, once you’ve had a taste of the deep, rich, heady combination.
Besides.. we’re grown-ups now with super sophisticated tastes (ha.. ha ha..), right? You totally earned it!
Chili-Tequila Chocolate Truffles
Ingredients
- 10 ounces semi-sweet chocolate , chopped fine
- 3 tablespoons unsalted butter
- ½ cup heavy cream
- 1 tablespoon organic light corn syrup
- 1 teaspoon Simply Organic vanilla extract
- ½ teaspoon Simply Organic chili powder , plus more for garnish
- ¼ teaspoon cinnamon
- 3 tablespoons Casa Noble tequila
- 1 tablespoon cocoa powder , for dusting
Instructions
- Place the semi-sweet chocolate and butter in a medium glass bowl and microwave for 30 seconds. Remove and stir, and repeat once more. Set aside.
- In a small saucepan, heat the heavy cream and corn syrup over medium heat until simmering. Remove from heat and pour over the melted chocolate and butter. Let stand for 2 minutes then use a rubber spatula to stir gently in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the vanilla extract, chili powder, cinnamon, and tequila. Pour the mixture into an 8 by 8-inch glass baking dish and refrigerate for 1 hour.
- Using a small truffle scooper or melon baller, scoop the chilled chocolate and place onto a sheet pan lined with parchment paper. Chill for 30 more minutes.
- Place cocoa powder in a small bowl for dusting. Remove the truffles from the refrigerator and roll into balls between the palms of your hands. Then roll one truffle at a time in the cocoa powder, using a fork to lift the truffle out of the bowl and dust off the excess. Sprinkle with additional chili powder, for garnish. Let rest at room temperature for one hour before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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This post was written in collaboration with Casa Noble Tequila and Simply Organic.
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I can’t wait to make these for an upcoming going away party! Is the tequila you use silver or gold? Where I live we’re pretty limited in choices.
Silver, but I bet gold would be fine, too!
I wish I was eating these RIGHT NOW. Pinned. For immediate use. Because I’m pretty sure that everyone is going to be fighting for these at our New Year’s Eve friend fun times.
Oh these sound delicious! I’ve not made chocolate truffles in almost two years!! What better way to enjoy a truffle than with a bit of booze! The flavors here are fabulous and I love how you finished them off with cocoa powder which makes these extra dark. Just what I like! That close up of the truffle…. Cheryl, is gorgeous! BTW – I love simply organic. Fabulous ingredients!
Now these are truffles!!!
Woohoo!
These truffles look and sound SO delicious and I am just loving the addition of tequila! I have some XO Cafe Patron that I think would go perfect in these truffles…
Now these are some chocolate truffles!!! WOW! love love love the chili powder and casa noble tequila. . (my fave by the way, it’s the best). . I’m with you, give me something I’ll remember in a truffle. Damn, and the photos are stunning but you already know this. love this so much. . happy holidays, Cheryl!!
Love making truffles. What a great combination! Definitely have to try these 🙂
Yaaaas! I’m making truffles in a few hours, how appropriate 🙂 Yours look awesome. Love the kick of chili in there!
My mom always give my sister and me Whitman’s boxes on Christmas and Valentine’s Day! It’s always eaten within a day or so. If that.
I love having “that person” in the family that is known to bring chocolates. They rock! But making chocolatey things and truffles is more fun! Love this recipe 🙂