Spiced Chocolate Truffles with all the good things you expect (cinnamon, cardamom, and orange peel) and some you don’t (ginger and chipotle chili powder).
Spiced Chocolate Truffles
Yield: approximately 48 truffles
Write a review
- 12 (1-ounce) squares bittersweet chocolate, chopped
- 9 (1-ounce) squares semisweet chocolate, chopped
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground chipotle chile powder
- ½ teaspoon dried orange peel
- ¼ teaspoon ground cardamom
- ½ teaspoon finely minced fresh ginger
- ¼ teaspoon ground ginger
- ½ cup heavy cream
- ½ cup whole milk
- ¼ cup confectioners’ sugar
- 2 (16-ounce) packages chocolate candy coating, melted
- Garnish: ground chipotle chile powder, candied orange zest, and candied ginger
- In a medium bowl, combine the chopped bittersweet and semisweet chocolate. Evenly distribute the chopped chocolate mixture among 3 small bowls.
- In one bowl, add cinnamon and chipotle powder. In the second bowl, add the orange zest and cardamom. In the third bowl, add fresh ginger and ground ginger.
- In medium saucepan, combine the cream, milk, and confectioners’ sugar. Bring to a boil, then remove from heat. Evenly divide the hot cream mixture between the 3 bowls of chocolate and spices, whisking gently until chocolate is completely melted. Cover each bowl tightly with plastic wrap; set aside to cool, and then freeze until thoroughly chilled.
- Line 3 rimmed baking sheets with parchment paper; set aside.
- Using a 1-inch spring-loaded scoop, scoop chocolate mixture into hands, and roll into a ball. Transfer to prepared baking sheets, keeping each flavor separate. Using two forks, dip truffles into melted candy coating, and place back on the prepared baking sheets. Garnish truffles according to flavor, if desired. Store in an airtight container for up to one week.
TeaTime Magazine https://www.teatimemagazine.com/
From TeaTime November/December 2009