The sweet and smoky spice of Chimayó red chile powder adds a unique and delicious kick to these luxurious chocolate truffles.
- 8 ounces high-quality dark chocolate, finely chopped
- ½ cup heavy whipping cream
- 1 teaspoon vanilla extract (optional)
- Pinch of salt
- Chimayó red chile powder (for coating, adjust to taste)
Makes 18–22 truffles
- Place chopped chocolate in a heatproof bowl. Melt it using a double boiler, stirring often until smooth and completely melted, careful not to heat above 105﹉ (when touched with your finger, it should feel about the same temperature as your body). Alternatively, microwave the chocolate in 30-second increments, stirring between each,until melted.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
- Pour the hot cream into the melted chocolate while stirring continuously until smooth and glossy. Add vanilla extract and salt, stir again.
- Let the ganache cool to room temperature, then cover the bowl with plastic wrap and refrigerate 2 to 3 hours or overnight. The ganache should be firm but scoopable.
- Scoop out 1-inch portions of the ganache with a melon baller or small spoon, and roll them quickly between your hands to form smooth balls. Work fast to prevent the ganache from softening too much.
- Roll each ganache ball in Chimayó red chile powder for a slightly spicy coating. Adjust the amount to your liking.
- Place coated truffles on a parchment-lined tray and refrigerate for about 30 minutes to firm before serving. Store the truffles in an airtight container in the refrigerator for up to 2 weeks.
This recipe originally appeared in "Chocolate Charms" by Lynn Cline.