Spicy Chocolate Truffles
Heavy Cream, 3/4 cup
Unsalted butter, 2 tablespoons at room temperature
Semisweet (plain) chocolate, 12 oz finely chopped
Unsweetened chocolate, 1 oz finely chopped
Pure vanilla extract, 1 teaspoon
Unsweetened coco powder, 3 tablespoons
Sugar, 2 tablespoons
Ground red chile, 1 teaspoon
Ground cinnamon, 1 teaspoon
1. Make the truffle filling. In a saucepan over medium heat, warm the cream and butter until the butter melts. Remove from the heat, add the semisweet and unsweetened chocolates, and let stand until softened, about 1 minute. Add the vanilla and stir until smooth. Scrape the truffle mixture into a large bowl, press a piece of plastic wrap directly onto the surface, and refrigerate until firm throughout, at least 2 hours or up to overnight.
2. Shape the truffles. On a dinner plate, using a fork, stir together the cocoa powder, sugar, chile, and cinnamon. To form each truffle, scoop up a tablespoon of the cold filling, quickly roll it between your palms into a rough ball, and roll the ball in the cocoa mixture to coat evenly. as the truffles are formed, place them on a lined baking sheet. The truffles may be served right away, or covered and refrigerated for up to 3 days. For best results, bring to room temperature before serving.
Warning: These truffles have a real kick! If you don't like spicy, omit the chile powder.