Smoky-Spicy Chocolate Chili Truffles

Ingredients:

8 ounces good quality bittersweet or semisweet chocolate, 62% cacao or higher
3 tablespoons unsalted butter
1 cup heavy cream
1tablespoon light corn syrup
1/2 to 1 teaspoon red chili flakes, depending on your taste
1/2 teaspoon chipotle chili powder, depending on your taste
2 cups unsweetened cocoa powder, sifted

Directions:

1. Chop chocolate into small chunks and put in a heatproof bowl. Add butter and set aside.

2. Combine cream and corn syrup in a small saucepan over medium heat. Heat until it comes to a simmer. Remove from heat and add chili flakes. Steep for 15-20 minutes. Reheat cream and bring to a full boil. Remove from heat and immediately pour through a strainer over chocolate and butter. Let sit for 1 minute and then add chipotle powder. With a rubber spatula, gently stir in small circular motions until chocolate mixture is fully melted and homogeneous, about 2 minutes.

3. Allow the ganache to cool at room temperature until firm, at least 4 hours or in the refrigerator, uncovered, for about 2 hours.

4. Once firm, form the ganache into small 1-inch balls. The easiest way to do this is to use a melon baller or small ice cream scoop. Roll in your hands quickly to avoid melting and place on a baking sheet lined with wax paper. It will be messy. Place baking sheet in the refrigerator, uncovered, for several hours or overnight to firm up.

5. Once thoroughly chilled and firm, roll truffles in sifted cocoa powder and serve.

Chocolate-Espresso Truffles

Ingredients:

8 ounces good quality bittersweet or semisweet chocolate, 62% cacao or higher
3 tablespoons unsalted butter
1 cup heavy cream
1 tablespoon light corn syrup
1 tablespoon instant espresso powder

For the coating:

8 ounces chopped white chocolate (Don’t use white chocolate chips for this. They are not a pure product and will not melt properly.)
Roasted espresso beans and melted dark chocolate for garnish, if desired

Directions:

1. Chop chocolate into small chunks and put in a heatproof bowl. Add butter and set aside.

2. Combine cream and corn syrup in a small saucepan over medium heat. Heat until it comes to a full boil. Stir in espresso powder until fully dissolved. Remove from heat and immediately pour over chocolate and butter. Let it sit for 1 minute. With a rubber spatula, gently stir in small circular motions until chocolate mixture is fully melted and homogeneous, about 2 minutes.

3. Allow the ganache to cool at room temperature until firm, at least 4 hours or in the refrigerator, uncovered, for about 2 hours.

4. Once firm, form the ganache into small 1-inch balls. The easiest way to do this is to use a melon baller or small ice cream scoop. Roll in your hands quickly to avoid melting and place on a baking sheet lined with wax paper. It will be very messy. Place in the refrigerator, uncovered, for several hours or overnight to firm up.

5. Place white chocolate chunks in a heatproof bowl and microwave for 30 seconds. Wait a few seconds and stir. If chocolate is not completely melted, continue to microwave at 15-20 second intervals until fully melted. Be careful not to overdo it. Chocolate burns and seizes easily.

6. Carefully drop each truffle into the melted white chocolate, one at a time, and roll until fully coated. Using a toothpick or fork, remove each truffle from the chocolate and lay on a baking sheet lined with wax paper to harden. Decorate each truffle with an espresso bean and some dark chocolate drizzles, if desired.

Rose-Kissed Chocolate Truffles

Ingredients:

8 ounces good quality bittersweet or semisweet chocolate, 62% cacao or higher
3 tablespoons unsalted butter
1 cup heavy cream
1 tablespoons light corn syrup
2 tablespoons rose flower water
8 oz bittersweet chocolate, for coating, chopped into small pieces

Directions:

1. Chop chocolate into small chunks and put in a heatproof bowl. Add butter and set aside

2. Combine cream and corn syrup in a small saucepan over medium heat. Heat until it comes to a full boil. Remove from heat and immediately pour over chocolate and butter. Let it sit for 1 minute. With a rubber spatula, gently stir in small circular motions until chocolate mixture is fully melted, about 2 minutes. Add the rose flower water and stir to combine.

3. Allow the ganache to cool at room temperature until firm, at least 4 hours, or in the refrigerator, uncovered, for about 2 hours.

4. Once firm, form the ganache into small 1-inch balls. The easiest way to do this is to use a melon baller or small ice cream scoop. Roll in your hands quickly to avoid melting and place on a baking sheet lined with wax paper. It will be messy. Place baking sheet in the refrigerator, uncovered, for several hours or overnight to firm up.

5. Place bittersweet chocolate chunks in a heatproof bowl and microwave for 30 seconds. Wait a few seconds and stir. If chocolate is not completely melted, continue to microwave at 15-20 second intervals until fully melted. Be careful not to overdo it. Chocolate burns and seizes easily.

6. Carefully drop each truffle into the melted bittersweet chocolate, one at a time, and roll until fully coated. Using a toothpick or fork, remove each truffle from the chocolate and lay on a baking sheet lined with wax paper to harden. You can also roll coated truffles in ground nuts, sprinkles or cocoa powder before they harden.