Recipe by Sharon123
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.
Top Review by HealRacMT
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!
- 236.59 ml heavy cream
- 44.37 ml light corn syrup
- 340.19 g bittersweet chocolate, finely chopped (12 ounces)
- 59.16 ml unsalted butter, softened
- 78.07 ml finely shredded unsweetened coconut (if you can't find unsweetened, use sweetened)
- 1.23 ml ground cardamom
- 0.25 ml ground cloves
- 158.51 ml sugar, plus
- 29.58 ml sugar
- 14.79 ml ground cinnamon, plus 1/4 tsp
- 4.92 ml ground allspice
- 4.92 ml dried chipotle powder
- 4.92 ml dried ancho chile powder
- 118.29 ml unsweetened cocoa powder
- 2.46 ml five-spice powder
Directions See How It's Made
- 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.
- 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.
- 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.
- 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!