Chocolate-Jalapeno Truffles
These chocolate truffles get a slow, building heat from roasted jalapeños folded into a whipped semisweet ganache. A spoonful of instant coffee deepens the chocolate, and cold butter beaten in piece by piece gives a smooth, creamy texture. The recipe tells you to go easy at first, since the pepper's heat grows as the truffles rest overnight in the fridge. Makes 36 small candies.
Instructions
Dissolve the coffee powder in the boiling water in a 1-quart metal mixing bowl. Add the chocolate and set the bowl over a pan of gently simmering water.
When the chocolate has softened completely but is not hot, take the bowl off the heat and stir until smooth.
Beat in the cold butter one small piece at a time, adding the next piece as soon as the previous one is almost absorbed. Beat with a hand-held electric mixer until creamy, about 10 minutes, then keep beating for a few more minutes to cool the mixture. A stand mixer with the whip attachment works too.
Stir in half of the chopped jalapeños and taste. Add more until you have a balance of sweet and heat, remembering that the heat will grow as the mixture sits.
Scrape the mixture into a small, deep container and press plastic wrap directly onto the surface. Chill overnight, until completely firm.
Scoop out small balls and roll each one in the sifted cocoa powder. Keep the truffles refrigerated until you serve them. For a variation, roll them in finely chopped pistachios, almonds, or macadamia nuts instead.
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