Sunday, November 15, 2015

Chili Tequila Truffles

I don't know about you, but I love chocolate. What I love more than just chocolate is adding some spice. I woke up this morning and decided that it was a great day for truffles. Disclaimer, I have never made truffles before so I can honestly say that anyone can make these! These are not a quick-to-make so allow for some time in between to do a couple other short tasks. If your ready to make these sinfully delicious truffles, read on!
Ingredients:
  • 10 ounces semi-sweet chocolate, I used chips
  • 3 tablespoons unsalted butter
  • ½ cup heavy cream
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla
  • ½ teaspoon chili powder, plus more for garnish
  • ¼ teaspoon cinnamon
  • 3 tablespoons Tres Agaves Reposado tequila
  • Cocoa powder, for dusting
  • Directions:
  • 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, melon baller or gloves and a spoon, 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.Don't worry if the chocolate mixture seems thick at first, keep slowly stirring until it becomes smooth and creamy. I couldn't find my truffle scooper or melon baller so I used the good 'ol gloves and spoon option. It worked just fine for me although it was a little sticky.
    The end result has been much talked about! These truffles are just a little spicy but you'll only be reaching for the milk because they are sooo creamy and smooth! Way easier to make then cookies and pie because you can't burn them. Not solely holiday related like peppermints. Chili Tequila Truffles are the perfect treat to bring to holiday gatherings and for every night! 
    Happy Drinking! (And tasting!)
    Kate