Chocolate Cayenne Truffles Recipes

SPICY CHOCOLATE TRUFFLES

Steps:

• In a medium saucepot, heat the cream, cinnamon, chili powder and cayenne pepper over medium-low heat until it comes to a simmer. Add the chocolate and stir until the chocolate is completely melted. Transfer to a bowl and chill in the refrigerator until it firms up, 1 1/2 to 2 hours.
• In the meantime, place the toasted coconut, cookie crumbs, cocoa powder and chopped pistachio nuts onto separate small plates.
• Remove the chocolate from the refrigerator and let sit for 30 minutes to soften.
• Using a small ice cream scoop or tablespoon, scoop out the chocolate into the toppings and roll them around to completely coat. Place on a plate and serve. Truffles can be stored in the refrigerator for 2 days in an airtight container.

CLASSIC CHOCOLATE TRUFFLE RECIPE BY TASTY

Steps:

• In a medium-sized pan, combine semisweet chocolate chips and heavy cream over low heat, mix until you achieve a smooth consistency.
• Pour mixture into a bread pan.
• Allow to sit in refrigerator for 1 hour or until mixture is solid.
• With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).
• Roll in cocoa powder for topping.
• Enjoy!

CHOCOLATE CAYENNE SOUFFLES

Steps:

• Separate egg; let stand at room temperature for 30 minutes. Coat two 6-oz. ramekins with 1 teaspoon butter and sprinkle with 2 teaspoons sugar. Place ramekins on a baking sheet; set aside., In a small saucepan over medium heat, melt remaining butter. , Stir in 2 tablespoons sugar and the flour until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Whisk in the chocolate, cayenne and salt until chocolate is melted. Transfer to a small bowl., Stir a small amount of hot mixture into egg yolk; return all to the bowl, stirring constantly. Cool slightly., In another bowl, with clean beaters, beat egg white on medium speed until soft peaks form. Gradually beat in remaining sugar on high until stiff peaks form., With a spatula, stir a fourth of the egg white into chocolate mixture until no white streaks remain. Fold in remaining egg white until combined. Transfer to prepared ramekins., Bake at 400° for 12-15 minutes or until the tops are puffed and centers appear set. Serve immediately. If desired, dust with confectioners' sugar.

HOW TO MAKE CHOCOLATE TRUFFLES

Steps:

• Add chocolate chips to a heat-proof mixing bowl; add ginger, cinnamon, black pepper, salt, and cayenne. Heat cream over medium heat until it just starts to simmer. Immediately remove from heat and pour hot cream over chocolate. Shake bowl slightly to fully cover the chocolate; let sit for 2 minutes. Slowly whisk until well combined and a thick, glossy ganache forms.
• Cover ganache with plastic wrap and let cool to room temperature or until firm enough to scoop, about 15 minutes. Form about 2 teaspoons of the ganache into balls using a small sorbet scoop, or roll by hand. Place balls onto a baking sheet lined with silicone or parchment paper. Refrigerate until cold and firm, about 15 minutes, then re-roll as needed to smoothen.
• Place a heat-proof bowl over a pot of hot water on the lowest heat settling. Add most of the chocolate chips, reserving about 1/3 cup, to the bowl and let melt, about 5 minutes. In the meantime, break gingersnap in half and place on a plate next to a microplane. Stir the reserved chocolate chips into the melted chocolate until they disappear. Remove from heat.
• Dip truffles into the melted chocolate by hand or by holding each truffle with a fork and spooning the chocolate on top. Place truffles on the baking sheet and swirl the tops with your finger. Grate the gingersnap on top. Let truffles rest on the baking sheet until the coating dries and hardens completely, trimming away excess chocolate from the bases using the back of a knife if desired.

CHOCOLATE TRUFFLES

Steps:

• Put the chocolate in a bowl. In a small saucepan or microwave, heat the cream to a boil. Pour the cream over the chocolate and shake the bowl gently to settle the cream. Cover with a plate or lid and set aside until the chocolate melts, about 5 minutes. Whisk the mixture until smooth and shiny. Stir in the rum or other flavoring. Cover the surface of the chocolate with plastic wrap. Set aside in a cool place until the chocolate firms up, about 2 hours. (To speed this up set the bowl of chocolate over another bowl of ice and stir until the desired consistency.)
• Line a baking sheet with waxed or parchment paper. Use 2 spoons to drop small mounds/balls of chocolate, about 1/2 to 1-inch high on the paper (depending on the size you want). Then chill your hands under a faucet of running cold water or by using an ice bath. Roll each chocolate mound between your open palms to make smooth round balls.
• Pour the cocoa or coating of choice into a cake pan or on a plate. Roll the truffles in the coating or use a clean spoon to pour the coating on the truffles. Repeat with all the truffles. Refrigerate until ready to serve.
• To serve, scoop the truffles out of the cocoa with a fork or a slotted spoon. Put the truffles in small candy cups and serve now or refrigerate until ready to serve.

CHOCOLATE CAYENNE TRUFFLES

Steps:

• Melt chocolate, butter and cayenne in a double boiler, or a bowl in the microwave. Stir well.
• Remove from heat. Mix in cream and 1 1/4 cups powdered sugar. Stir well. (The sugar will stick together in small lumps if you aren't vigorous about it.).
• Cover, and chill overnight.
• Create a mixture of 1/3 cup powdered sugar, the cocoa powder, ginger, and cinnamon.
• Scoop out the chocolate, one tablespoon at a time. Mold it into balls. (this is messy; get used to it.) Roll the balls in the powder mixture to coat them.
• Put them back in the fridge, until serving time.