Christopher Elbow and Master of Wine Doug Frost match chocolates with complementing cocktails at their seminar this weekend called On a Dessert Island. Tickets cost $35.
- 3-4:15 p.m. Aug. 25 at the Westin Crown Center, 1 E. Pershing Road
Venezuelan Spiced Chocolate Truffles
- 8 oz dark chocolate, preferably 70%
- ½ cup heavy cream
- 1 Tbls butter
- 1 Tsp cinnamon powder
- ¼ tsp Ancho chili powder
- ¼ tsp Chipotle chili powder
In a small, heavy saucepan, bring the heavy whipping cream, the cinnamon and the chilies to a simmer while stirring with a rubber spatula. Remove from heat and cover with plastic wrap and let sit for 10 minutes.
Place the chocolate in a stainless steel or glass mixing bowl. Pour the cream over the chocolate, add the vanilla, and let stand for a couple minutes, then stir until smooth with a rubber spatula.
Allow to cool, then place in the refrigerator for two hours. Using a teaspoon, roll out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Return to refrigerator to firm up.
Dip in chocolate and roll in cocoa powder, or just roll in cocoa powder. Store in airtight container in refrigerator until serving.
Makes approximately 30 truffles.
1.5 ounces of Cognac
1 ounce of simple syrup
1/2 ounce of Cognac.