Spicy Chocolate Truffle Sorbet Food

SPICY CHOCOLATE TRUFFLES

Steps:

• In a medium saucepot, heat the cream, cinnamon, chili powder and cayenne pepper over medium-low heat until it comes to a simmer. Add the chocolate and stir until the chocolate is completely melted. Transfer to a bowl and chill in the refrigerator until it firms up, 1 1/2 to 2 hours.
• In the meantime, place the toasted coconut, cookie crumbs, cocoa powder and chopped pistachio nuts onto separate small plates.
• Remove the chocolate from the refrigerator and let sit for 30 minutes to soften.
• Using a small ice cream scoop or tablespoon, scoop out the chocolate into the toppings and roll them around to completely coat. Place on a plate and serve. Truffles can be stored in the refrigerator for 2 days in an airtight container.

SPICY TRUFFLES

Steps:

• Put the chocolate in a medium bowl. Heat the cream, butter, hot sauce, cayenne and salt in a small saucepan over medium heat until the mixture begins to steam. Pour the cream mixture over the chocolate, and let sit until the chocolate is completely melted, about 10 minutes. Stir until smooth with a rubber spatula or a whisk. (If the chocolate isn't melted, microwave on high in 20-second increments, stirring in between, until just melted.)
• Stir in the vanilla. Continue stirring until the chocolate mixture is very smooth and shiny. Transfer it to a shallow dish, like a pie plate, cover and chill until firm, at least 3 hours and up to overnight.
• Put the sprinkles on a small plate. Scoop tablespoons of the firm ganache, roll into balls, roll in and place on a parchment-lined baking sheet. Cover with plastic wrap, and refrigerate until firm or until ready to serve, 30 minutes and up to overnight. Roll the truffles in the sprinkles before serving.

SPICY CHOCOLATE TRUFFLE SORBET

Steps:

• at least 24 hours in advance
• if you are using a canister-style ice cream maker, be sure to let the empty canister chill in the freezer for at least 24 and ideally 48 hours before you put it to use making delicious treats.
• at least 3, ideally more, hours before you make the sorbet
• combine 1 ½ cups (355 ml) of the water with the sugar, cocoa, and spices in a large saucepan. whisking constantly, bring the mixture to a boil and let it boil for 45 seconds.
• remove the pan from the heat and stir in the chopped chocolate. keep stirring until all of the chocolate is melted, then add the vanilla and remaining ¾ cup (177 ml) of water.
• carefully transfer the mixture to a blender and work up from low to high speed (to help prevent an eruption), then blend at high speed for 15 seconds.
• transfer the liquid to an airtight container and chill thoroughly in the refrigerator. (my batch took just under 3 hours to chill in a wide, flat plastic container.) the mixture will likely turn to a pudding-like consistency as it chills.
• when you're ready to make the sorbet
• if possible, set your ice cream maker up in a cool(er) room. pour/use a spatula to transfer the mixture into your frozen ice cream maker canister and process according to the manufacturer's directions. i ran it through my machine for 35 minutes.
• once it's done in the machine, transfer the sorbet to an airtight, wide, flat, non-glass container (all of this is so that it will freeze as quickly as possible, which means the ice crystals that form will be smaller). put in the coldest part of your freezer for a few hours until it reaches the desired consistency. serve frequently.

SPICY MAYAN CHOCOLATE TRUFFLES

Steps:

• Remove 12 ounces of the chocolate and place it in a medium-sized mixing bowl. Set aside.
• In a medium-sized saucepan, scald the cream with the vanilla. Tiny bubbles will appear on the edges of the pan, and it should be very hot, but not boiling.
• Pour the hot cream over the 12-ounces of chocolate and let stand for 4 minutes. Use a spoon to stir to blend and set aside. This mixture is called ganache. Gently stir in the cayenne and cinnamon. Let it come to room temperature, cover with plastic wrap and chill in the refrigerator until it becomes completely firm, at least 6 hours.
• Cover two baking sheets with parchment paper and, in a double boiler, melt the remaining 12-ounces of chocolate.
• Remove the firm ganache from the refrigerator and use a 1-inch cookie scoop to scoop out about 5 dozen truffles, placing them on one of the parchment-covered baking sheets. Now place the shaped truffles in the refrigerator for at least 30 minutes.
• Using a fork, carefully dip each truffle into the melted chocolate to coat it evenly and place them on the other parchment covered baking sheet. You can use a small knife to help you remove the covered truffle from the fork. The truffles will set at room temperature. If desired, sprinkle them with red sugar when they are about halfway set.
• Once set, you can put the truffles in paper truffle cups.

SPICY BRAZILIAN CHOCOLATE TRUFFLES

Steps:

• Coat a large shallow pan with some of the butter. Bring the condensed milk, 1 tablespoon butter, the cocoa powder, cinnamon and cayenne, if using, to a boil in a large saucepan over medium heat, stirring constantly with a rubber spatula. Reduce the heat to medium-low and cook, stirring constantly, until the mixture pulls away from the sides of the pan and has the consistency of very thick frosting, 15 to 20 minutes. Pour the mixture into the greased pan; let cool completely and become firm, about 1 hour. (You can refrigerate it to speed up the process).
• Line a baking sheet with wax paper. Grease your hands with butter and shape the cooled truffle mixture into 1- to 2-inch balls and place on the wax paper.
• For the decorations: You can use melted or tempered chocolate to coat the truffles before decorating. Tempering is the key to shiny, smooth-looking chocolate that remains solid at room temperature.
• To melt the chocolate without tempering, put the pieces in the top of a double boiler or in a heatproof bowl set over, not in, a pot of simmering water and stir until melted.
• To temper the chocolate, melt about 2/3 of the chopped chocolate in the top of a double boiler or heatproof bowl that fits snugly over, not in, a saucepan of water. Make sure the bottom of the bowl does not touch the water. Bring the water to a simmer over medium-low heat, stirring constantly as the chocolate melts. Once the chocolate reaches 115 degrees F. on a candy thermometer, remove the bowl of melted chocolate from the double boiler and stir in the remaining chocolate to reduce the temperature. Keep stirring until the temperature reaches 85 degrees F., then pick out any chunks of unmelted chocolate. Put the chocolate back over the simmering water and stir until the temperature reaches 90 degrees. Keep the chocolate at 90 degrees F. while you decorate the truffles.
• Decorate each truffle ball as described below and return to the wax paper. Refrigerate for at least 1 hour before serving. Transfer to mini cupcake liners or paper candy cups and serve.

SPICED CHOCOLATE TRUFFLES

Steps:

• Finely chop 10 ounces chocolate; place in a small bowl. In a small heavy saucepan, combine cream, pumpkin and spices; heat just to a boil. Pour over chocolate; let stand 5 minutes., Stir with a whisk until smooth. Cool to room temperature. Refrigerate, covered, at least 4 hours., Finely grate remaining chocolate; place in a small microwave-safe bowl. With hands dusted lightly with baking cocoa, shape chocolate mixture into 1-in. balls; roll in grated chocolate. (Mixture will be soft and truffles may flatten slightly upon standing.) , If desired, melt unused grated chocolate in a microwave and use to attach eyeballs. Store in an airtight container in the refrigerator.