Warm Winter Spice 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.

SPICED CHOCOLATE TRUFFLES

Steps:

• Finely chop 10 ounces chocolate; place in a small bowl. In a small heavy saucepan, combine cream, pumpkin and spices; heat just to a boil. Pour over chocolate; let stand 5 minutes., Stir with a whisk until smooth. Cool to room temperature. Refrigerate, covered, at least 4 hours., Finely grate remaining chocolate; place in a small microwave-safe bowl. With hands dusted lightly with baking cocoa, shape chocolate mixture into 1-in. balls; roll in grated chocolate. (Mixture will be soft and truffles may flatten slightly upon standing.) , If desired, melt unused grated chocolate in a microwave and use to attach eyeballs. Store in an airtight container in the refrigerator.

COFFEE-SPICE WHITE CHOCOLATE TRUFFLES

Steps:

• Stir 12 ounces white chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water. Mix in espresso powder, ground espresso beans and spices. Add crème fraîche, whipping cream, liqueur and vanilla; whisk until blended (mixture may appear curdled). Freeze until firm enough to hold shape, whisking occasionally, about 25 minutes.
• Line 2 baking sheets with foil. Using about 1 tablespoon espresso mixture for each truffle, spoon mixture in mounds on 1 sheet. Freeze truffles until just firm but still malleable, about 15 minutes. Quickly press or roll each mound into irregular ball. Return to freezer on sheet.
• Stir remaining 12 ounces white chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until melted and smooth and candy thermometer registers 110°F. Remove from over water. Drop 1 truffle into chocolate. Using fork, turn to coat. Lift truffle from chocolate on fork tines, allowing excess to drip back into bowl. Using knife as aid, slide truffle off fork onto second foil-lined sheet, being careful to keep truffle upright. Top with 1 candied violet or 1 espresso bean. Repeat with remaining truffles and chocolate, rewarming chocolate as necessary to maintain temperature of 110°F. Chill truffles until coating is firm, about 30 minutes. (Can be made 2 weeks ahead. Chill in airtight container.) Let stand 20 minutes at room temperature before serving.

WARM WINTER SPICE TRUFFLES

Steps:

• Place cream in a pot. Use a peeler to remove the orange peel, being careful to avoid taking off the pith. Add the peel to the cream. Place the chocolate and spices in a large bowl, leaving plenty of space for your cream; set aside. Boil the cream and skim out the orange zest with a slotted spoon. Pour heavy cream over the chocolate mixture and let sit for approximately three minutes. Gently whisk so as not to create air pockets, until mixture is homogenized. Pour into a casserole dish at least two inches deep. Place in the refrigerator covered in plastic wrap. Once chocolate is firm, scoop out truffles using a melon baller. Place balls on waxed paper. Return to refrigerator to firm up (they will soften a bit during the scooping). Roll truffles into balls with the palms of your hands. Use a serrated knife to chop the "noir orange" chocolate. Temper chocolate over a simmering water bath (a double boiler comes in handy) while stirring continuously with a plastic spatula. Melt the chocolate half way, then remove from the water bath and stir until the remainder of the chocolate is melted. To test that your chocolate is tempered, coat a spoon with chocolate and if it hardens within three minutes, it is ready. Place tempered chocolate in one bowl and cocoa powder in another. (Work quickly, because chocolate will harden!) Rub some chocolate in the palms of your hands and roll the truffle between your hands so that it is fully coated, but not dripping with chocolate. Drop it into the cocoa powder and ask a friend (who doesn't have chocolaty hands) to roll the truffle in the cocoa. Drop truffles onto a parchment and once set, they are ready to enjoy.