Warm Winter Spice Truffles Recipes

CHOCOLATE SPICE FIG TRUFFLES

Steps:

• Add the figs, dates, honey, orange zest and juice, and spices to a food processor and process on high speed until a thick paste forms. You may have to scrape down the sides a few time to be sure everything is blended evenly.
• Roll the mixture into balls about 1 or 1 1/2 inches in diameter. The mixture will be very thick and sticky, so it's a good idea to wet your hands with a bit of water as you roll. This will help keep the surface of the balls smooth, making them perfect for dipping in all that dark chocolate you're about melt!
• Refrigerate the fig balls for about 30 minutes to 1 hour after rolling. This helps them maintain their shape, and makes it much easier to dip them in chocolate.
• Add the dark chocolate to a microwave-safe bowl and microwave it in 30-second intervals at 50% power until it's melted completely. It's a good idea to stir the chocolate after each interval to make sure it doesn't burn.
• Dip each of the fig balls into the dark chocolate and place them on a parchment-lined baking sheet so the chocolate will set.
• Refrigerate the truffles just until the chocolate sets and dust with some cinnamon before serving!

SPICY CHAI TRUFFLES RECIPE

Steps:

• Fill the bottom of your double boiler with a few inches of water, and set it to boil. Have the chopped chocolate waiting in the top of your double boiler but not yet set over the heat.
• In a small saucepan, bring the heavy cream just to a boil, then pour it over your chocolate. Gently mix the two and set them over the heat, stirring until the chocolate is completely melted. Stir in vanilla and cayenne, then cover and refrigerate until firm enough to handle (about four hours).

WARM WINTER SPICE TRUFFLES

Steps:

• Place cream in a pot. Use a peeler to remove the orange peel, being careful to avoid taking off the pith. Add the peel to the cream. Place the chocolate and spices in a large bowl, leaving plenty of space for your cream; set aside. Boil the cream and skim out the orange zest with a slotted spoon. Pour heavy cream over the chocolate mixture and let sit for approximately three minutes. Gently whisk so as not to create air pockets, until mixture is homogenized. Pour into a casserole dish at least two inches deep. Place in the refrigerator covered in plastic wrap. Once chocolate is firm, scoop out truffles using a melon baller. Place balls on waxed paper. Return to refrigerator to firm up (they will soften a bit during the scooping). Roll truffles into balls with the palms of your hands. Use a serrated knife to chop the "noir orange" chocolate. Temper chocolate over a simmering water bath (a double boiler comes in handy) while stirring continuously with a plastic spatula. Melt the chocolate half way, then remove from the water bath and stir until the remainder of the chocolate is melted. To test that your chocolate is tempered, coat a spoon with chocolate and if it hardens within three minutes, it is ready. Place tempered chocolate in one bowl and cocoa powder in another. (Work quickly, because chocolate will harden!) Rub some chocolate in the palms of your hands and roll the truffle between your hands so that it is fully coated, but not dripping with chocolate. Drop it into the cocoa powder and ask a friend (who doesn't have chocolaty hands) to roll the truffle in the cocoa. Drop truffles onto a parchment and once set, they are ready to enjoy.