Semi-Sweet Chocolate Truffles Rolled in Chili Cocoa Powder With Amaretto Blackberries

Makes 12


Ingredients:

8 ounces or 1/2 lb semi-sweet baking chocolate cut into very small, fine pieces
1/2 C heavy cream
1 t vanilla extract
pinch of salt
2 t strong brewed coffee
1/2 C unsweetened cocoa powder
1/4 t cayenne powder
1/4 t cinnamon
1 pint blackberries
​1/4 C good Amaretto liquor


Direction:

  • Place the rinsed berries in a bowl and add the Amaretto. Set aside for at least 4 hours.
  • Shave the chocolate until it is in very small, fine pieces. Place in a large glass bowl. Bring the cream to steaming and when you see a bubble or two, just a smidgen past scalded, pour the cream into the chocolate and quickly add the coffee, vanilla and salt. Begin to stir and blend with a spatula, making sure all the pieces have melted into the chocolate. If your chocolate is too coarse, or your milk not boiling, you will have lumps. You do NOT want to have to microwave this to melt the rest of the pieces. It will ruin the chocolate. Now, some recipes say leave on the counter to set up. I found it very valuable to put in the fridge until set. When it is the consistency of stiff fudge sauce, use a small melon baller and scoop out the ganache, forming a ball with your hands. (Here’s where the whole “truffle” thing comes in. Don’t worry about making them perfect. They’re not supposed to be.) Drop them into the cocoa powder mixed with the cayenne and cinnamon and cover. Place on a clean dish and refrigerate until served or serve right away, like it did, next to a small bowl of the blackberries!
  • They will keep for a couple of days covered in the fridge.
  • You can roll some of the in powdered sugar, or finely chopped walnuts. You can replace the coffee with a liquor.



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