Spicy Chocolate Truffles

1. 1

   Heat the heavy cream to almost boiling.

2. 2

   Break up the chocolate into small pieces and place it in a bowl.

3. 3

   Pour the heavy cream over the chocolate and let it stand for a few minutes so that it will begin melting the chocolate, then stir the mixture until the chocolate has melted completely.

4. 4

   Incorporate the butter, a pinch of salt, and the rum and stir well to combine.

5. 5

   Refrigerate the mixture for 3 hours.

6. 6

   Remove the ganache, which is now solid, from the refrigerator, take small spoonfuls of ganache and roll in your hands quickly.

7. 7

   Place the balls on a baking sheet lined with wax paper and refrigerate them for 3 hours or freeze them for at least 30 minutes.

8. 8

   Roll the balls in a mixture of powdered cocoa and a pinch each of nutmeg, ginger, and black pepper.

9. 9

   Place the coated truffles in small muffin liners or in an airtight container.

10. 10

    Refrigerate the truffles until they are to be served.

* Per serving · 4 servings · Values may vary.

No additional tips available.