Mezcal-Chili Dark Chocolate Truffles
Servings
50truffles
Servings
50truffles
Ingredients
Instructions
  1. Place chocolate chips in a medium glass bowl. Heat the cream in a small saucepan until it just starts to boil. Pour cream over the chocolate then cover with a plate for 5 minutes. Stir with a spoon until smooth. If small bits of chocolate remain, microwave bowl for 15 seconds and stir until smooth. Repeat as necessary until completely smooth.
  2. Let cool until the bowl is no longer warm to the touch. Then stir in the butter one piece at a time, stirring to incorporate each time. Then add mescal, vanilla and cayenne pepper gradually, stirring constantly so you don’t break the emulsion.
  3. Let sit, or refrigerate, until firm enough to hold it’s shape. Scoop 1 1/2 teaspoon blobs onto a cookie sheet lined with parchment paper. Chill in the refrigerator until you can roll each blob into a ball. Chill again for at least 30 minutes before dipping.
  4. In a microwave safe bowl, melt the Ghirardelli wafers for 2 minutes at half power. Stir. Heat in 1 minute increments at half power as many times as necessary to completely melt the chocolate, stirring in between each interval. Working quickly, put each ball into the melted chocolate, covering it completely. Lift it out with a fork tapping off the excess chocolate on the side of the bowl. Place it on a sheet of parchment. If using the gold leaf, put a dab on each ball before the chocolate sets. Once you’ve dipped all your truffles, dust each with the black cocoa and a bit of cayenne pepper.
  5. Store in an airtight container at room temperature or in the fridge for up to two weeks.