Friday, December 26, 2014

Recipe: Tequila Chili Chocolate Truffles

I hope you all had a fantastic Christmas! I wanted to share the recipe for one of the sweet treats I brought with me to Christmas dinner yesterday - tequila chili chocolate truffles! I have only made truffles a couple of times before, so it was a slower process for me than baking, but I had a great time experimenting with this recipe. You could only taste a hint of tequila and chili powder in these, so if you want to be more daring, I suggested adding more of each to the recipe!

Tequila Chili Chocolate Truffles
makes about 50 truffles
adapted from Classy Treats

what you need...
  • 1 cup heavy cream
  • 20 ounces of 60% cacao bittersweet chocolate chips (I used Ghiradelli)
  • 1/4 cup Casa Noble tequila
  • 1 teaspoon Simply Organic chili powder, plus more for decorating
  • 16 ounces of semi-sweet chocolate chips
  • 1 tablespoon sea salt for decoration
what to do...

1. Cover a baking sheet with tinfoil and place it in the fridge.
2. In a saucepan over medium heat, bring the heavy cream to a boil.
3. Remove from heat and add the 20 ounces of chocolate. Let it sit for 3-4 minutes, then whisk to combine.
4. Add the tequila and whisk until smooth.
5. Take the baking sheet out of the fridge and pour the chocolate mixture on to it, spreading almost to the edges. Cover it with plastic wrap and chill for about 45 minutes, or until firm.
6. Cover two more baking sheets with tinfoil.
7. Take the cooled chocolate sheet out of the fridge and use two spoons and your hands to form small balls, measuring about 1 1/4 inches. {Mine were not perfectly round, but they still tasted great in the end!} Keep a bowl of cold water nearby to rinse your hands in so the warmth from your hands doesn't melt the chocolate while you form the balls.
8. Place balls on the two prepared baking sheets and chill in the fridge for 10-15 minutes.
9. While the truffles are chilling, melt the 16 ounces of chocolate in a microwaveable bowl by heating it up in 30 second intervals at 50% power, stirring in between. Repeat several times until the chocolate is almost totally melted. Don't overheat or the chocolate will seize and you'll have to start all over!
10. Remove the truffles from the fridge. Using a fork, lower them one at a time into the melted chocolate, rolling them off onto a clean piece of tinfoil. I always have trouble doing this seamlessly which is why my truffles never look perfect. Just do the best that you can!
11. Sprinkle each truffle with a bit of chili powder and sea salt before the chocolate coating hardens. 
12. Place truffles in mini cupcake liners and store them in an airtight container in the fridge when not enjoying!

I was provided a complimentary bottle of Casa Noble tequila, Frontier Co-op organic chili powder and a $30 Whole Foods gift card in exchange for creating this recipe.

1 comment :

  1. What!? I would like free tequila please!! Lol your truffles look delicious 😍😍