Oh Rick Bayless. God of Mexican food. I mean, honestly, why wouldn't you combine chocolate, tequila and chili? All good things combined to make one amazing dessert. Oh yes. Amazing.
12 ounces 60% dark chocolate, roughly chopped
1/2 cup heavy cream
1/4 to 1/2 teaspoon chipotle chile powder
3 tablespoons anejo tequila or creme de mezcal
1/4 cup sifted cocoa powder for coating the truffles
1/4 teaspoon chipotle chile powder for coating the truffles
Place a medium saucepan filled with about 1 inch of water over low heat. Bring the water to a simmer.
Scoop the chopped chocolate into a heat resistant bowl which will fit in the saucepan without touching the water.
In a separate small saucepan, heat the heavy cream to a simmer. Pour the cream over the chopped chocolate, let sit for 1 minute, then stir.
Place the bowl onto the pan with simmering water and continue stirring until almost all of the chocolate has melted, about 2 minutes. Remove the bowl from the heat and add the tequila and the chipotle chile powder. Continue stirring until all the chocolate has melted.
Place the ganache mixture in the refrigerator to chill. It will take between 1 to 2 hours for the ganache to harden enough to roll into balls. Mix together the cocoa powder and chipotle chile powder. Using 1 tablespoon of ganache, roll into small balls. Place them into the cocoa powder mixture and roll to coat. Arrange the truffles on a serving tray and refrigerator until ready to serve.
COOK'S NOTES: There is a danger of the chocolate separating when you're heating it over the simmering water. If that happens (i.e. if you see the chocolate change colour and start to ooze oil), pour some hot water into the bowl with the chocolate and keep stirring. That should whip the chocolate back into shape and give it that nice glossy look again. This is a life-saving tip and has saved me on more than one occasion!