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Spices – whether sweet, delicate or assertive in flavor – make wonderful partners with chocolate. Try these exotic truffles by El Rey and spice up your treat time.
Coat El Rey's Chocolate Spiced Truffles in cocoa powder or use finely grated dark chocolate.
– Photo by Ric Ernst
Yield: Makes about 24 truffles
6 oz. (170ml) heavy or whipping cream
9 oz. (255g) El Rey Mijao Dark 61% chocolate, or if you can't find this, use another high-quality dark chocolate of this percentage
2 whole cloves
Pinch of grated nutmeg
3-inch (7.5cm) cinnamon stick
Chop El Rey Mijao 61% Chocolate or other good quality dark chocolate and melt; set aside.
Bring cream and spices to a boil. Remove from heat, cover and allow spice flavors to infuse for at least 20 minutes. Re-warm slightly and pour through a strainer onto melted chocolate. Stir gently to combine.
When slightly cool, ganache may be poured out into a frame, piped into tartlet shells or a ring cake, and allowed to set up completely.
When slightly firm, ganache may be piped out or shaped into truffle balls and coated with cocoa powder or finely chopped dark chocolate.
Left-over ganache may be wrapped in plastic and stored in the refrigerator for about a week, or frozen, wrapped air-tight, for about 2 months.
Recipe by El Rey Chocolate. Photo by Ric Ernst. All rights reserved.
Copyright © 2016 Wilmor Publishing Corp. All rights reserved.