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00Ingredients
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8 ounces semi-sweet chocolate bars or chips ("morsels"), high quality, like Valrhona or dark Lindt
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1/3 cup whipping cream
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½ teaspoon natural vanilla extract
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4 teaspoons fruity hot sauce like Sgt. Peppers Tropical Tears, Melinda's Mango or Florida Heat
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Clear wrap, parchment paper or confectioner’s cups (mini edition of muffin paper cups)
Instructions
If you are not using chips, cut the chocolate into about pea-sized pieces.
Put the chocolate in a stainless steel bowl and set it over a saucepan which is filled half with water (double boiler). Heat the water just below boiling and turn of the heat. The chocolate will start to melt.
Heat the whipping cream in a small saucepan until it just comes to a quick boil. Add the vanilla and the hot sauce, and let cool for 5 minutes.
When the chocolate is completely melted, stir until smooth with a hand whisk or an electric mixer.
Pour the whipping cream mix over the chocolate and mix until both liquids are perfectly blended (less than 2 minutes; don’t overdo it). Again, use either a hand whisk or an electric mixer.
Pour the hot mixture into the prepared pan or into confectioner’s cups and refrigerate for a couple of hours.
If you did not use confectioner’s cups, cut the cold truffles into small pieces and either enjoy right away, or store them in airtight containers in the refrigerator.
| Servings |
| 20 |
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Here is Harald Zoschke’s recipe for truffles. He notes: "If you are a chocoholic (like me), and like it spicy (like me), you’ll love these melt-in-your-mouth chocolate truffles. They have a pleasant zing, which you will notice shortly after you taste the nice chocolate-fruit flavor. Best of all, this is a truffle recipe that’s easy to prepare! Melting the chocolate in a bowl over hot water is necessary because it would burn easily with direct heat, rendering it useless. Also, avoid even smallest amounts of water getting in contact with your melted chocolate; it would get lumpy, and you would have to start over, melting fresh chocolate."
Ingredients
InstructionsIf you are not using chips, cut the chocolate into about pea-sized pieces. Put the chocolate in a stainless steel bowl and set it over a saucepan which is filled half with water (double boiler). Heat the water just below boiling and turn of the heat. The chocolate will start to melt. Heat the whipping cream in a small saucepan until it just comes to a quick boil. Add the vanilla and the hot sauce, and let cool for 5 minutes. When the chocolate is completely melted, stir until smooth with a hand whisk or an electric mixer. Pour the whipping cream mix over the chocolate and mix until both liquids are perfectly blended (less than 2 minutes; don’t overdo it). Again, use either a hand whisk or an electric mixer. Pour the hot mixture into the prepared pan or into confectioner’s cups and refrigerate for a couple of hours. If you did not use confectioner’s cups, cut the cold truffles into small pieces and either enjoy right away, or store them in airtight containers in the refrigerator.
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