Chocolate-Jalapeno Truffles

Serves 36 · 60 minutes

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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

Method

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