-
1
In a medium saucepan, bring the cream and corn syrup to a boil.
-
2
Put the bittersweet chocolate in a medium bowl and pour the hot cream over it.
-
3
Let stand for 2 to 3 minutes, then whisk until smooth.
-
4
Whisk in the butter.
-
5
Refrigerate until firm, at least 1 hour.
-
6
Meanwhile, in a small dry skillet, toast the coconut over moderate heat, stirring constantly, until just lightly browned, about 2 minutes.
-
7
Transfer to a small bowl and let cool.
-
8
Stir in the cardamom, cloves, 2 tablespoons of the sugar and 1/4 teaspoon of the cinnamon.
-
9
In another small bowl, whisk 1/3 cup of the sugar with the remaining 1 tablespoon of cinnamon, the allspice and the chipotle and ancho chile powders.
-
10
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.
-
11
Put the remaining 1/4 cup of cocoa in another bowl.
-
12
Line a baking sheet with parchment paper.
-
13
Scoop up level tablespoons of the ganache and drop them onto the parchment.
-
14
Place the baking sheet in the refrigerator for 10 minutes.
-
15
Using your hands, roll each mound of ganache into a ball; you may have to cool your hands in ice water periodically while you work.
-
16
Roll 1 truffle at a time into 1 of the coatings.
-
17
Return the truffles to the baking sheet, cover loosely and refrigerate until chilled.
