One of the perks of living so close to the Mexican border is the food! Back in my small hometown, we had a couple “good” Mexican restaurants… but they don’t even compare to whats here in San Diego! I literally feel like I fell in love with Mexican food all over again. These truffles are inspired by San Diego produce and Mexican flavor profiles. Oh, and a friend of mine that can’t have dairy. Thats right, these are dairy free truffles! The ganache is made with coconut milk! Genius! The fresh orange zest really balances the kick of the chili. Here in California, oranges are a dime a dozen, and I literally picked one off the tree in the back yard to zest. It just doesn’t get any fresher than that!
The recipe is very simple, but it has to be done in several steps. So allow yourself plenty of time! First things first, make the silky ganache! Combine the spices with the coconut milk in a saucepan till it simmers, then add the chocolate and stir till smooth. Let the ganache come to room temperature, then chill till firm.
Once the ganache is set, get rolling! Cover your hands in cocoa powder and make sure to evenly coat the outside of the truffles with a nice layer as well. Technically, these babies are done at this point. But there is something magical about the hard chocolate shell breaking in your mouth to reveal that silky ganache inside. Put the truffles in the freezer to firm them up even more for the dipping process.
Temper the chocolate over a double boiler then dip the truffles in to coat. Place them on parchment paper then chill in the fridge to set!
- 1/3 cup coconut milk
- 1 1/2 tsp chili powder
- 6 oz. dark chocolate (more for dipping)
- 1/2 tsp ground cinnamon
- 1/2 tsp grated orange peel
- cocoa powder
“I used a chipotle chili powder, and Mexican cinnamon for more authentic flavor.”
- Chill the coconut milk in the refrigerator for at least 3 hours. The milk will separate and rise to the top of the can. Spoon off 1/3 cup of the milk and add to a saucepan with the chili powder, cinnamon and orange peel.
- Bring the mixture to a simmer then stir in the chocolate. Over low heat, stir till the chocolate melts evenly, then transfer to a bowl to cool.
- Once it reaches room temperature, cover with plastic wrap, touching the surface, and chill in the refrigerator till stiff.
- Cover your hands in cocoa powder, and roll about a teaspoon of the ganache into a ball. Repeat with the remaining ganache. Make sure to evenly coat the balls in the cocoa powder.
- Freeze the truffles for the dipping process.
Dip the Truffles!
“Tempering the chocolate is vital, if you want a nice shiny hard shell.”
- Temper some dark chocolate, in a double boiler. (easy step by step tempering instructions from David Lebovitz) Remove from the heat and dip each truffle into the melted chocolate.
- Place each dipped truffle onto parchment paper to cool.
“If you want to add decoration, try to do it when the melted chocolate is still a little wet, so that it sticks. (I sprinkled on some red sugar.)”