This is sort of a “guys” recipe even if he is somewhat cooking-challenged but still wants to make something chocolaty for his favorite gal. It is a non-fussy truffle without all the scooping. It’s really just chop, melt and cook—anyone can do it. In fact, it’s even a blast to make with the kids. Don’t be afraid to use the dried chipotle pepper, it will enhance the chocolate with a warm glow, not a hot burn. You’ll find it is just the perfect combination of chocolate and orange with just a hint of warmth.
Prep Time: 10 minutes
Cook Time: 5 minutes
Chill Time: 35 minutes
Ready In: 50 minutes
Yield: 30 Truffle Blocks
1/2 pound Choclatique Private Reserve Chocolate (64%), chopped
1/8 teaspoon ground dried chipotle pepper
1/8 teaspoon pinch salt
1/2 cup heavy whipping cream
1/2 teaspoon pure vanilla extract
1/2 teaspoon orange zest
3 tablespoons Choclatique Rouge Unsweetened Cocoa Powder
- Place the chopped chocolate into a medium size bowl; add the chipotle pepper and salt.
- Heat the cream, vanilla extract and orange zest in a small saucepan over medium-low heat until it just comes to a boil.
- Pour the hot cream mixture over chocolate and let it stand for 2 or 3 minutes until the chocolate has melted.
- Using a clean dry spatula stir until the chocolate mixture is completely smooth.
- Pour chocolate mixture out onto a sheet of plastic wrap on a work surface. Pick up one edge of the plastic and roll the chocolate into a rough log shape. Refrigerate until firm; about 35 minutes.
- Place cocoa powder into a small bowl. Unwrap chocolate and cut in half crosswise; cut each half into halves lengthwise. Roughly cut candy into 1/2-inch square blocks.
- Gently toss the chocolate pieces into the cocoa to coat.