Chocolate truffles are very customizable. In these two renditions, one is spiced with chile powder (recipe via my buddy Nola - who loves a tingle on her tongue) the second is curry and coconut. Decidedly grown-up candy and its fabulous!
12ouncesgood quality semisweet or bittersweet chocolatesuch as Lindt or Valrhona
1 teaspoon madras curry powder
2tablespoonscreme de cassis
1/2cupflaked sweetened coconutlightly toasted
1/4cupsalted cashewsfinely chopped
Chop chocolate into small pieces. Fill the bottom of a double boiler or small saucepan with one cup of water. Over medium heat, bring water to a simmer and reduce heat to medium low.
In the top of double boiler add chocolate and cream. Stir just until chocolate melts and blends with the cream into a smooth uniform ganache.
Transfer half of the chocolate to another bowl.
For Chocolate Cassis Truffles
To one bowl of chocolate, add the creme de cassis. Stir to combine. Cover and chill until firm enough to shape (1 1/2 to 2 hours).
For Curried Chocolate Truffles
Add curry powder to the second bowl of ganache. Stir to combine. Cover and chill until firm enough to shape (1 1/2 to 2 hours).
To Form The Truffles
Scoop out rounded teaspoonfuls of the chocolate mixture and quickly press and roll them into rough 1-inch balls. Roll the cassis truffles in the cocoa powder to coat. Roll the curry truffles in either the coconut or cashews to coat. Place balls on a small baking sheet and chill until firm.
Store truffles in an airtight container in the refrigerator for up to a week.
Serve truffles at room temperature for the best flavor.
(If you don't have a double boiler, place a glass bowl on top of the pot with the simmering water - making sure the bottom of the bowl doesn't touch the water)