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1
Put the chocolate into a medium glass bowl.
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2
In a medium saucepan, heat the cream to a boil.
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3
Remove from the heat and immediately pour over the chocolate.
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4
Let sit for 1 to 2 minutes, and then slowly stir the chocolate into the cream until it is smooth and completely combined.
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5
The heat of the cream should be enough to melt the chocolate, but if it is not completely melted, feel free to heat it in the microwave or over a hot water bath, just be sure to stir every few seconds or it will likely burn.
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6
When the mixture is smooth, add in the chili powder and taste to make sure it is spicy enough.
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7
Cover the bowl with plastic wrap and chill in the refrigerator for a few hours or overnight.
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8
Once chilled, scoop the ganache with a spoon and roll between your palms to form a uniform sphere.
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9
At Kakawa, we weigh each ball to about 1/2-ounce.
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10
At this point, you may roll them in the cocoa powder to coat or alternatively you may chill again and dip in tempered chocolate.
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11
If at any point they get too gooey or soft, just stick them back in the refrigerator for a little while.
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12
Cook's Notes: These will only keep for about a week in an air tight container and are best if served promptly as chocolate is sensitive to temperature and tends to absorb the flavors and smells around it.
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13
In house we yield about 20 truffles per batch; however, the truffles may be made as large or as small as desired.
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14
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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15
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
