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.
Chili-Tequila Chocolate Truffles
- 10 ounces semi-sweet chocolate , chopped fine
- 3 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 tablespoon organic light corn syrup
- 1 teaspoon Simply Organic vanilla extract
- 1/2 teaspoon Simply Organic chili powder , plus more for garnish
- 1/4 teaspoon cinnamon
- 3 tablespoons Casa Noble tequila
- cocoa powder , for dusting
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. Keep in an air-tight container at room temperature.