I was going to call these Little Crack Balls but I thought that would be a little inapropro. But seriously. So good. A little sweet, a little spicy, a little salty and a little AWESOME.
My friend Zan's Aunt Liz makes the best frickin truffles ever and shipped a bunch from London. My ration (and rationale) just ran out so I quickly made a batch of my own. They weren't quite as good...but pretty damn close.
Here are the ingredients:
3/4 Cup Heavy Cream
2 Tbs Unsalted Butter (at room temp)
12 Oz Semisweet Chocolate (finely chopped)
1 Tsp Vanilla Extract
3 Tbs Unsweetened Cocoa Powder
2 Tbs Sugar
1 Tbs Red Chili Powder
2 Pinches of Sea Salt
I don't have a pic for this because I did it the night before, but here are the directions to make the filling.
Heat the cream and butter up over medium heat until the butter melts completely. Remove from the heat and add your finely chopped chocolate. Let it rest for about a minute. Gently stir until the chocolate becomes silky smooth and no chocolate chunks remain. Add your vanilla and then pour contents into a bowl and refrigerate for 2 hours up to overnight.
Mix the rest of your powdered ingredients on a dinner plate once your filling is ready. I used a melon baller which was sort of big, but I like delicious things to come in extra large sizes...that's just me. Once you scoop out the chocolate, roll gently and quickly with the palms of your hands to create a ball like shape. They aren't going to be perfect. In fact, they look cuter when they aren't.
Once you've rolled them right round baby right round, let them sit on parchment paper for a bit to set.
Now, one quick disclaimer. Make sure you knock off the excess powder or else you'll end up like Michael Scott: