Saturday, December 15, 2007

Spicy Truffles

1 cup heavy cream
1 lb. milk chocolate, chopped
1 tbsp butter
¼ cup dark rum
½ tsp cinnamon
1 tsp chili powder
1/4 tsp cayenne pepper (optional)
1 lb. milk chocolate, to cover

In a large, heavy bottomed saucepan, heat the cream over medium heat until it just begins to simmer, about 5 minutes. Add the chocolate. With a wooden spoon, stir until the chocolate melts and the mixture is smooth, about 5 minutes. Add the butter and stir to melt completely. Add the rum and mix well. Line a baking sheet with waxed paper. Pour the chocolate into the pan, spreading it evenly with a wooden spoon. Let cool completely, then refrigerate until it sets.

Remove the chocolate from the parchment paper, break it into pieces, and put it in the bowl of an electric mixer fitted with a wire whisk, Beat at low speed for 1 minute, then increase to medium and beat until is it is creamy and smooth. Transfer the mixture to pastry bag without a tip. Pipe out ½ oz truffles, each about the size of a walnut, onto a sheet of parchment paper. Refrigerate for 4 hours.

Use a four-prong fork to dip into melted chocolate, then tip the truffles onto a sheet of parchment paper. Avoid touching while the set. Refrigerate until set. Put in paper cups and store between sheets of parchment paper.