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about 3 dozen truffles
Take 9 ounces of the chocolate and chop it into small pieces. Place in a bowl with the butter, corn syrup, arrowroot, baking soda, chili powder and extract. In a saucepan, bring the heavy cream to a boil, and slowly pour over the chocolate mixture, stirring constantly until all the chocolate has melted and is smooth. Chill the chocolate overnight (or in the freezer for a few hours) until it is the consistency of a thick frosting.
Cut the remaining chocolate into small pieces and melt it over a double boiler. While this is melting, scoop the refrigerated chocolate mixture into little balls and roll until even. Quickly dip the balls into the melted chocolate to coat, and return to the refrigerator.
Place the dutched cocoa and almonds in a food processor and pulse together until blended. Remove truffles from the fridge and roll in the cocoa-almond mix.
Chocolate melts if manhandled too much, so if it's taking a long time to prepare, work with only part chocolate at a time. Keep the remainder cold in the fridge.
This recipe was provided by The Spice House.