Decadent chocolate truffles with a spicy kick! Who knew chocolate truffles and spice could play so nice?
1 2/3 cups Heavy cream
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Cayenne
1/2 teaspoon Chili Powder
16 ounces Good quality dark chocolate
4 tablespoons Sea Salt
1 Dried Chipotle
Optional: Bronze luster dust
Let's get Cooking...
Place chocolate in a medium bowl. In a small saucepan, heat cream until it begins to simmer; pour over chocolate and let stand 10 minutes. Stir chocolate mixture until smooth. Add in spices and stir to combine. Pour into a pie plate or shallow bowl and refrigerate until completely set, about 2 hours.
To make the chipotle salt, place 1 dried chipotle into a coffee or spice grinder and grind to a fine crumb. Stir into the sea salt.
With a melon baller or a teaspoon, scoop out chocolate mixture, roll into a ball and then roll into cocoa powder; place on parchment paper. Refrigerate until set, about 15 minutes. To serve, top with some of the chilli salt or brush with lustre dust.