Valentine’s Day is coming up and, even though my kids are 13 now, I still love to make festive treats for them. I saw this recipe at ALittleClaireification.com and just had to try it out for them.
The truffle recipe is divided into two parts. 1) chili chocolate ganache 2) coating and decorating of chili chocolate ganache balls
To make the ganache you will need:
- 1/2 pound (8 oz.) bitter-sweet chocolate, finely chopped
- 1/2 pound (8 oz.) semi-sweet chocolate, finely chopped
- {alternately – use 1 lb. Semi-Sweet if that is what you have – no problem}
- 1 cup heavy cream
- 1/2 tsp ground cinnamon
- 1 tsp chili powder
For The Ganache:
- Place the bittersweet & semi sweet chocolate into a medium glass mixing bowl and set aside.
- Heat the cream in a small saucepan until it JUST comes to a low boil. {Hint: Do not take your eyes off of the cream!}.
- Remove from the heat and allow the cream to sit for about 30 seconds.
- Pour the hot cream over the chocolate.
- Using a whisk, slowly stir the chocolate until it is completely melted.
- Add the cinnamon and chili powder and combine.
- Set aside and allow to cool completely.
- Place a layer of plastic wrap tightly into the surface of the ganache and chill until firm or up to 24 hours if needed.
- Using a small scoop {you know, the mini ice cream scoop things} spoon bite-sized, round balls of the ganache onto the prepared baking sheets.
- Quickly work each scoop of chocolate in your hands to make a small round ball.
- Return the ganache balls to the refrigerator to chill. The freezer is even better, if possible.
For the Truffle Coating:
- Place the candy melts in three small, microwave-safe bowls separated by color. I chose to use melted white chocolate and just did one color.
- Starting with the first color, heat the first bowl for 25 seconds.
- The chocolate may not appear to have melted but STIR IT ANYWAY.
- Heat for 20-second increments stirring in between each heating.
- Remove the tray of the ganache balls from fridge/freezer and, using a spoon or a small skewer, dip each to coat in the chocolate.
- Return the balls to the tray after dipping.
- The coating will harden quickly so add sprinkles to each as desired in between dipping.
- If the ganache balls should start to become too soft, return them to the refrigerator for 20 minutes to chill.
Of course you can decorate these any way that you chose. They are also super yummy plain too! The boys approved and devoured!
* I am an employee of Mohawk Home. #mohawkhome #emp
