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1
Bring the cream and corn syrup to a boil in a medium saucepan.
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2
Put the bittersweet chocolate in a medium bowl and pour the hot cream over it.
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3
Let it stand for 2 to 3 minutes, and then whisk until smooth.
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4
Now whisk in the butter and refrigerate until it's firm, about 1 hour or more.
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5
Meanwhile,in a small dry skillet, toast the coconut over medium heat, stirring constantly, until just lightly browned, about 2 minutes.
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6
Move to a small bowl and let it cool.
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7
Stir in the cardamom, cloves, 2 tbls.
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8
of the sugar and 1/4 teaspoons of the cinnamon.
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9
In another small bowl, whisk 1/3 of the sugar with the remaining 1 tbls.
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10
of cinnamon, the allspice and the chipotle and ancho chile powders.
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11
In a third small bowl, whisk 1/4 cup of the cocoa powder with the five spice powder and the remaining 1/3 cup of sugar.
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12
Put the remaining 1/4 cup of cocoa in another bowl.
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13
Line a baking sheet with parchment or wax paper.
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14
Scoop up level tablespoons of the ganache and drop themonto the parchment.
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15
Place the baking sheet in the refrigerator for 10 minutes.
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16
Usiing your hands, roll each mound of ganache into a ball; you may have to cool your hands in cold water every so often while you work.
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17
Roll 1 truffle at a time into 1 of the coatings.
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18
Return the truffles to the baking sheet, cover loosely and refrigerate until chilled.
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19
Enjoy!
