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    You are in: Home / Recipes / Bittersweet Chocolate Truffles Rolled in Spices Recipe
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    Bittersweet Chocolate Truffles Rolled in Spices

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    Sharon123's Note:

    This delightful recipe came from Joan Coukos of Manhattan's two year old Chocolat Moderne. These truffles are coated with a variety of flavorings, including blends of Chinese and Mexican spices. Adapted from Food & Wine magazine.

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    Ingredients:

    Yield:

    dozen t ...

    Units: US | Metric

    Directions:

    1. 1
      Bring the cream and corn syrup to a boil in a medium saucepan. Put the bittersweet chocolate in a medium bowl and pour the hot cream over it. Let it stand for 2 to 3 minutes, and then whisk until smooth. Now whisk in the butter and refrigerate until it's firm, about 1 hour or more.
    2. 2
      Meanwhile,in a small dry skillet, toast the coconut over medium heat, stirring constantly, until just lightly browned, about 2 minutes. Move to a small bowl and let it cool. Stir in the cardamom, cloves, 2 tbls. of the sugar and 1/4 teaspoons of the cinnamon. In another small bowl, whisk 1/3 of the sugar with the remaining 1 tbls. of cinnamon, the allspice and the chipotle and ancho chile powders. In a third small bowl, whisk 1/4 cup of the cocoa powder with the five spice powder and the remaining 1/3 cup of sugar. Put the remaining 1/4 cup of cocoa in another bowl.
    3. 3
      Line a baking sheet with parchment or wax paper. Scoop up level tablespoons of the ganache and drop themonto the parchment. Place the baking sheet in the refrigerator for 10 minutes. Usiing your hands, roll each mound of ganache into a ball; you may have to cool your hands in cold water every so often while you work.
    4. 4
      Roll 1 truffle at a time into 1 of the coatings. Return the truffles to the baking sheet, cover loosely and refrigerate until chilled. Enjoy!

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    Ratings & Reviews:

    • on December 13, 2009

      55

      These are delicious! I liked the chile coating and the five spice coating best. I used a bowl of ice and just cooled my hands by handling ice. It worked great! I recommend making these about the size of hazelnuts in order to get a good combination of flavors of the chocolate and the coating. Thank you for posting these!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 27, 2007

      55

      wow, if you like a very strong chocolate truffle this is for you, the spices emphasise the choc and 20 folds the richness, unfortunately the only thing i did not add was the chipotle and the ancho which was the taste i really wanted but our local shops had none so will definately be making another batch, it is confusing to get all the bowls with the right ingredients so next time i am sitting the 4 bowls out and the ingredients in front of the bowls, but apart from that great recipe, very easy to make. Thanks for posting

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Bittersweet Chocolate Truffles Rolled in Spices

    Serving Size: 1 (994 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 666.7
     
    Calories from Fat 427
    64%
    Total Fat 47.5 g
    73%
    Saturated Fat 32.7 g
    163%
    Cholesterol 112.0 mg
    37%
    Sodium 57.6 mg
    2%
    Total Carbohydrate 66.8 g
    22%
    Dietary Fiber 8.1 g
    32%
    Sugars 45.8 g
    183%
    Protein 5.0 g
    10%

    The following items or measurements are not included:

    five-spice powder

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