Hot Truffles, Coming Right Up!

Oh my god. I think I might melt and turn into a puddle on the dining room floor. I mean, I grew up in the Midwest where humidity was a way of life in the summer and it regularly was in the 90s with goodness knows what humidity. I don’t care. My body has officially been converted to “Californian” and I feel like passing out on the couch underneath a fan at just 72 degrees and 61 percent humidity. But, there will be none of that. Instead, there will be truffles. Yes, I’m going to be brave and actually raise the temperature in the house.

A few days ago I posted about making truffles and tea cookies. Those ended up getting put off for a few days thanks to a handful of parties, late night events, and work that had to be done. But I am about to step in and whip up these wonderful truffles after a bike ride over to Surfas and a leisurely walk to Trader Joes, I’m all set with my ingredients. Which are as follows (recipe from the Food Network):

1/2 pound of semisweet chocolate, finely chopped.

1/3 cup heavy cream

2 tbsp honey

2 tbsp butter (room temperate – well, that’ll be easy)

1 ancho chili

2 tbsp raw sugar

1 tsp ancho chili powder

1/4 tsp ground cinnamon

1/4 tsp sea salt

raw sugar or cocoa powder for dusting

Let’s see how this goes.

—-

Update: My mouth is burning! Burning! Note to self: do not eat cayenne pepper right out of the spice container. Ooooheee. Ok, gargling with milk…and better. Though cayenne can be a great spice in chocolate, it isn’t the flavor I’m going for, so to heat up the coating a bit, I’m going with more cinnamon and more ancho powder. Oh wait…my lips are still burning. Hmph.

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