I know after my last post it's SO hard to believe that my next treat would be truffles as well. What can I say, I'm a girl addicted. These however, are very different than my normal truffle recipe of cookies + cream cheese = bliss. These truffles are a fraction more difficult and actually end up with a pretty unique end result.
Normally I bake to suit my own tastes and am somewhat ruled by my cravings. Once in awhile, however, I'll see something and even though I'm not sure I'll personally love it, I'm so intrigued that I end up giving it a try anyway.
These truffles are born from those beginnings. What makes these little puppies so special (also the reason I wasn't sure I'd love them) is.... these truffles are spicy! Yes I must be the only person in the blogging world who doesn't love jalapeños (it just took me 5+ minutes to figure out how to make the ñ symbol- tricky stuff!) and all things hot and spicy. Therefore sometimes I end up feeling kind of left out. So I took a chance and jumped on the fiery foods train.
And let me tell you, these have a kick.
Look! This one accidentally looks like a pitchfork! So fitting!
(Ok, or a lobster claw, but that doesn't really go with the theme so we're going to politely ignore that fact.)
In short the gist of these is that you infuse heavy cream with red hot pepper flakes and then strain and mix with chocolate, finally dipping in more chocolate. The red pepper definitely makes them spicy (warn your tasters) but not overbearingly so.
I was able to enjoy eating one and even though they wouldn't be my first choice in truffles, everyone I knew who likes spicy foods LOVED them. So if you like things a little hot and fiery, or know someone who does, these might be perfect for you.
While I can't promise they'll bring you red hot love, they will certainly give you something new and interesting to try. And for tonight, that is almost as good. ;)
Red Hot Love Truffles
6 oz semisweet chocolate (chopped)
1/2 cup heavy cream
1/2 teaspoon crushed red pepper flakes
1 Tbsp unsalted butter (at room temperature)
10 oz dark chocolate
1 Tbsp vegetable shortening.
Chop the semisweet chocolate finely and place in a heat-proof bowl. Heat the heavy cream and red pepper flakes in a saucepan until almost boiling while constantly stirring. Once the mixture is barely boiling, take off of the heat and tightly cover. Let sit for 30 minutes. After 30 minutes take lid off of the saucepan and bring to a simmer on the heat once again. Pour the hot cream through a mesh sieve into the chocolate. (You don't want the pepper flakes in the truffles). Let cream and chocolate sit for one minute and then stir until smooth. Let cool to room temperature. Spread chocolate 1/2 inch thick on a baking sheet and cover with plastic wrap. Refrigerate for at least 2 hours. Take the chocolate out of the refrigerator and working quickly roll chocolate into truffle sized balls and place on a separate plate. (As the chocolate comes to room temperature it will become too soft to work with.) Once all truffles are formed, freeze for at least 30 minutes. When ready melt dark chocolate and shortening in a bowl in the microwave (stirring every 5-10 seconds until smooth). Dip each truffle and place on a new baking sheet and decorate with sprinkles immediately if desired. Continue with all truffles. Freeze for 10 minutes and enjoy. Truffles are best kept refrigerated until eaten.
Recipe adapted from: Candy.About.com