Dark Chocolate Chili Truffle Cinnamon Spoon Recipes

TWILIGHT DARK CHOCOLATE TRUFFLES

Steps:

• Combine the heavy cream, butter, baking chocolate, chocolate chips, and espresso powder in a saucepan over medium heat; stirring constantly, cook until the chocolate has melted into a smooth and thick mixture. Remove from heat. Pour into a bowl and chill in refrigerator until the mixture hardens, about 1 hour
• Line a baking sheet with waxed paper. Scoop small balls of the chocolate mixture onto the waxed paper. Store in refrigerator until the balls harden completely. Store in a cool, dry place.

DARK CHOCOLATE-CHILI FONDUE

Steps:

• In a small heavy saucepan, melt chocolate with cream, milk, butter, sugar, chili pepper, cinnamon and cayenne. Remove from the heat; stir in vanilla., Transfer to a small fondue pot and keep warm. Serve with dippers of your choice.

DARK CHOCOLATE MINT TRUFFLES

Steps:

• Put entire bag of cookies in the bowl of a food processor and pulse to a fine crumb consistency. Transfer to a large bowl.
• Add cream cheese and mix until well combined. Roll into 1-inch balls. Chill in the refrigerator for 1 hour.
• Place chocolate chips in a microwave-safe bowl. Microwave on high power for 1 minute. Stir, then repeat in 1-minute increments until melted and smooth. Mix in peppermint extract.
• Drop chilled balls in the chocolate to coat, let any excess drip off, and place on waxed paper. Sprinkle crushed candy canes over wet chocolate. Return to the refrigerator until chocolate sets, about 1 hour.

ANCHO CHILE AND CINNAMON TRUFFLES

Steps:

• Combine ground ancho chili, cinnamon, cayenne pepper, heavy cream, and salt. Bring to a boil cover and steep for 2 hours.
• Chop Valrhona dark bitter chocolate into one-inch pieces.
• Bring spice-and-cream mixture back to a boil and add the chopped chocolate pieces. Mix until combined and smooth. If lumps remain, stir over a double boiler until smooth.
• Pour mixture into a parchment-lined two-inch half pan. Refrigerate until set.
• With a small spoon, scoop out 50 equally sized ganache balls. Roll and smooth the balls with your hands.
• Mix cocoa powder and ancho chili powder in a small bowl. Roll ganache balls in cocoa and chili mixture.

DARK CHOCOLATE-CHILI TRUFFLE CINNAMON SPOON

Steps:

• Combine all ingredients (except cream) in a glass or metal bowl.
• Bring cream to scalding point in a saucepan, and proceed to pour over chocolate mixture.
• Let sit for 30 seconds.
• Stir well with spatula or whisk until all chocolate is melted, and all ingredients are combined.
• Let cool for 4 hours in refrigerator and DO NOT cover bowl.
• At the end of a cinnamon stick, shape truffle mixture into a spoon.
• Let spoons cool in the fridge for 1 hour.
• Over a double boiler melt 1 cup of dark chocolate and dip spoons into it.
• Refrigerate dipped spoons until set - about 20 minutes.
• Brush entire spoon with edible gold dust.