Cookbook:Chocolate-Jalapeno Truffles

| American cuisine | Mexican cuisine | Native American cuisine | Vegetarian Cuisine | Dessert

Ingredients

 * 1 tablespoon instant coffee powder
 * ¼ cup boiling water
 * 10 ounces best-quality semisweet chocolate, in small pieces or chips
 * 10 tablespoons (1¼ sticks) best-quality unsalted butter, cold and cut into small pieces
 * 2–3 jalapeños, roasted, peeled, seeded, and finely chopped (wear rubber gloves)
 * ½ cup unsweetened cocoa powder, sift onto a plate

Procedure

 * 1) In a metal 1-quart mixing bowl, dissolve coffee in water.
 * 2) Add the chocolate and set on top of a pan of gently simmering water.
 * 3) When the chocolate has softened completely but is not hot, remove from heat and stir until smooth.
 * 4) Beat in the cold butter a small piece at a time, adding a new piece as soon as the previous one is almost absorbed.
 * 5) Beat with a hand-held electric mixer until creamy, about 10 minutes.
 * 6) Continue beating for a few minutes to cool. This can also be done in a stand mixer, fitted with the whip attachment.
 * 7) Add half of the jalapeños and taste. Add more jalapeño to your taste; remember that the heat will intensify with time. Try for a balance of sweet and heat.
 * 8) Scrape into a small, deep container, press a piece of plastic wrap on the surface, and chill overnight, until completely firm.
 * 9) Scoop out small balls and roll in the cocoa powder.
 * 10) Keep refrigerated until ready to serve.

Notes, tips, and variations

 * Roll the balls in finely chopped pistachios, almonds, or macadamia nuts.