Beguiling morsels with a kick!
Ian's Fire Salted Dark Chocolate Truffles
Makes 30-40 depending on size
For the Truffles
8–9-ounce dark chocolate, (70% cocoa solids) shaved.
¼ cup heavy whipping cream
1 tablespoon unsalted butter
¾ teaspoons Ian’s Fire blend
Salted Cocoa Dust
One 3-ounce disk of Mexican chocolate, such as Abuelita
1 tablespoon pink Himalayan salt
In a medium saucepan, heat about 2 inches of water and bring to a simmer over medium low. Put the shaved chocolate, heavy cream, and butter in a bowl that fits snuggling on top of the saucepan and place over the simmering water. Let the chocolate begin to melt and then stir with a rubber spatula. Adjust the heat, if necessary. You do not want the chocolate to scorch.
Once the chocolate mixture is combined, add the Ian’s Fire, a ¼ teaspoon at a time, tasting as you add. The mixture will be spicier once it cools and solidifies, but you want to have a kick of heat in the final product!
Remove the bowl from the heat and let it cool down a bit, then cover with plastic wrap and refrigerate until the mixture has hardened, about 30-45 minutes, or overnight for next day assembly.
Place the Mexican chocolate and pink Himalayan salt in the bowl of a food processor and pulse into to a fine dust. Place the salt mixture on a plate. Remove the chocolate from the refrigerator and use a melon baller to make small balls. Roll the balls in the salted chocolate and repeat with the remaining chocolate. If making ahead, refrigerate until serving.
Note: I like the Bay Area’s Guittard Chocolate.