An exotic, subtly spicy, decadent treat that's super easy to make and requires no baking.
Servings: 36truffles
Ingredients
10ouncessemi-sweet chocolate chips
1tablespoonwhite sesame seedstoasted
2tablespoonsseedless raisinsminced
5ouncesheavy whipping cream
1/4ounceabout a 1x2 inch piece dried ancho chile pepper
1/2teaspoonground dried chipotle pepper
1/2teaspoonground cinnamon
1cupwalnutstoasted and finely crushed
Instructions
In a metal bowl, combine chocolate chips, sesame seeds, and raisins. In a small saucepan, heat cream over medium heat; stir in ancho chile, chipotle chile powder, cinnamon, and zest. Bring just to a simmer; immediately remove from heat.
Remove and discard ancho; pour cream mixture over chocolate chip mixture, stirring constantly until chocolate is melted and mixture is completely blended. Let cool to room temperature; cover and refrigerate unit firm, about 1-2 hours.
Line a baking sheet with parchment paper. On a plate, spread walnuts in an even layer. Using a 1/2-teaspoon measure spoon scoop out cooled chocolate mixture and form into a 1-inch ball, roll in crushed walnuts, and place on prepared baking sheet. Repeat with remaining chocolate mixture to form 36 truffles. Cover and refrigerate for at least two hours, or up to 5 days.
Recipe Notes
If the chocolate mixture starts sticking, rinse your hands in cold water and/or return the chocolate mixture to the refrigerator to rechill.
*Recipe from The Great Pepper Cookbook by Melissa's Produce, published by Oxmoor House.