Ingredients for Bittersweet Chocolate Truffles Rolled In Spices
- 1 cup heavy cream
- Light Corn Syrup
- 1 pound bittersweet chocolate (finely chopped)
- Unsalted Butter
- Unsweetened Coconut
- Ground Cardamom
- Ground Cloves
- Sugar
- Ground Cinnamon
- Ground Allspice
- Dried Chipotle Powder
- Dried Ancho Chile Powder
- Unsweetened Cocoa Powder
- Five Spice Powder
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How to Make Bittersweet Chocolate Truffles Rolled In Spices
- Finely chop the bittersweet chocolate and melt it gently in a double boiler or microwave in 30-second intervals, stirring until smooth and glossy.
- In a separate bowl, whip the heavy cream until soft peaks form. Gradually add the melted chocolate, folding gently until fully incorporated and the mixture is smooth and creamy.
- Stir in the vanilla extract and salt until well combined.
- Cover the mixture and refrigerate for at least 2 hours, or until firm enough to roll into balls.
- Once firm, roll the chocolate mixture into 1-inch balls.
- In separate shallow dishes, place the cocoa powder, cinnamon, chili powder, and star anise powder.
- Roll each truffle in your choice of spice blend, ensuring it's evenly coated.
- Place the truffles on a parchment-lined baking sheet and refrigerate for another 30 minutes to allow the coating to set.
- Serve chilled and enjoy the exquisite blend of bittersweet chocolate and exotic spices!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
183g
Fat
163g
Carbs
22g
