Chocolate-Jalapeno Truffles

• 1 tablespoon instant coffee powder
• ¼ cup boiling water
• 10 ounces best-quality semisweet chocolate, in small pieces or chips
• 10 tablespoons (1¼ sticks) best-quality unsalted butter, cold and cut into small pieces
• 2–3 jalapeños, roasted, peeled, seeded, and finely chopped (wear rubber gloves)
• ½ cup unsweetened cocoa powder, sift onto a plate

Ingredients for 8 servings (565 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   In a metal 1-quart mixing bowl, dissolve coffee in water.

2. 2

   Add the chocolate and set on top of a pan of gently simmering water.

   Stovetop
3. 3

   When the chocolate has softened completely but is not hot, remove from heat and stir until smooth.

4. 4

   Beat in the cold butter a small piece at a time, adding a new piece as soon as the previous one is almost absorbed.

5. 5

   Beat with a hand-held electric mixer until creamy, about 10 minutes.

   Mixer
6. 6

   Continue beating for a few minutes to cool. This can also be done in a stand mixer, fitted with the whip attachment.

   Mixer
7. 7

   Add half of the jalapeños and taste. Add more jalapeño to your taste; remember that the heat will intensify with time. Try for a balance of sweet and heat.

8. 8

   Scrape into a small, deep container, press a piece of plastic wrap on the surface, and chill overnight, until completely firm.

9. 9

   Scoop out small balls and roll in the cocoa powder.

10. 10

    Keep refrigerated until ready to serve.