Chili Chocolate Chip Truffles
Make your own ganache by combining a good quality chocolate with a touch of heavy whipping cream. The result: mouthwatering truffles so rich you only need one piece. If you're looking to cut back on calories, forgo the coconut flakes or cashews.
- 6 ounces good quality semisweet or bittersweet chocolate (such as Lindt or Valrhona)
- 1/3 cup whipping cream
- 2 teaspoons ground ancho chili powder
- 1/4 teaspoon ground chipotle chili powder
- 1/8 teaspoon cayenne, optional
- 1 tablespoon cocoa powder, for garnish
- 1/4 cup sweetened coconut flakes, lightly toasted, for garnish
- 2 tablespoons salted cashews, finely chopped, for garnish
- Chop chocolate into small pieces. Fill the bottom of a double boiler or small saucepan with one cup of water. Over medium heat, bring water to a simmer and reduce heat to medium low.
- In the top of double boiler add chocolate and cream. Stir just until chocolate melts and blends with the cream into a smooth uniform ganache.
- Add the ancho and chipotle chili powders to the bowl with chocolate. Stir to combine. Taste mixture and if not hot enough add cayenne. Stir to combine evenly. Cover and chill until firm enough to shape (1 1/2 to 2 hours).
- Recipe provided by Lisa Lotts of Garlic and Zest.
Per serving: 114 kcal cal., 8 g fat (6 g sat. fat), 36 mg sodium, 1 g fiber, 7 g sugar, 1 g pro.. Percent Daily Values are based on a 2,000 calorie diet