Chocolate truffles

Ingredients:

Chocolate mass

• 220 g of good quality dark chocolate, finely chopped
• 1/3 cup heavy cream
• 2 tablespoons of quality honey
• 2 tablespoons unsalted butter, room temperature
• 1/4 - 1/2 cup turbinado sugar or raw sugar, for sprinkling

Citrus Truffles (choose one fruit)

• 1 grapefruit
• 2 oranges
• 2 lemons

Truffles with fennel

• 0.5 tsp fennel seeds
• 2 tablespoons powdered sugar
• 2 tbsp. sweet cocoa powder

Milk truffles

• 1/4 cup, + 2 tbsp. dry milk or dry cream

Chili Pepper Truffles

• 1 dried poblano pepper (Ancho), a mild-spicy Mexican chili pepper
• 2 tbsp. l. sugar turbinado
• 1 teaspoon ground ancho pepper
• 1/4 tsp ground cinnamon
• 1/4 teaspoon sea salt

Ginger truffles

• 3-4 candied ginger + extra for decoration

Preparation:

1. Place the chocolate in a medium heatproof bowl. Pour about 1 inch (2.5 cm) of water into the saucepan and bring to a very low simmer; place the bowl over the water, making sure the bottom doesn't touch the simmering water. Stir the chocolate until melted and smooth. Alternatively, place the chocolate in a medium microwave-safe bowl. Melt at 50% power until soft, about 1 minute. Stir and continue heating until the chocolate is completely melted, about 1 more minute.
2. Meanwhile, combine the cream and honey in a small saucepan and bring to a simmer over medium heat (or in the microwave). Gradually whisk the cream into the chocolate until smooth and glossy. Beat in the butter until fully incorporated. If desired, use an immersion blender and blend for about 1 minute for a wonderfully silky texture. Cover the surface of the chocolate with plastic wrap and let it set in a cool place for about 1 hour.
3. Line a baking sheet or large plate very tightly with plastic wrap (the wrap should hang slightly over the surface of the pan). Transfer the chocolate mixture to a pastry bag fitted with a 0.5 cm round tip. Holding the bag about 0.5 cm above the surface of the wrap, pipe about 25 cones or 2 cm truffles (see Note). Lightly dust the truffles with sugar. Refrigerate until completely set, about 15 minutes.
   
   Note:
   Citrus truffles
   Truffles with fennel
   Malt truffles
   Chili Pepper Truffles
   Ginger truffles, recipe below
4. Once the candies have set, they can be stored in a cool place (not the refrigerator) for up to 2 hours. Alternatively, cover them and refrigerate them for up to 5 days. The truffles taste best served at room temperature, not straight from the refrigerator.

5. Truffle Varieties

   
   Citrus truffles
   Finely grate the citrus zest. Add half the zest to the cream (reserve the rest for sprinkling on the truffles). Bring the cream, zest, and honey to a boil, then remove from heat. Blend with an immersion blender to combine the flavors. Continue preparing as directed.
   
   Gently grind the turbinado sugar with the remaining zest. Sprinkle the truffles with citrus sugar.
   
   Truffles with fennel
   Grind the fennel seeds with powdered sugar and cocoa powder in a spice grinder to create a fine powder. Roll the chocolate truffle in the fennel and cocoa mixture.
6. Milk truffles
   Add 2 tablespoons of dry milk to the cream and prepare according to the recipe. Roll each chocolate truffle in 1/4 cup of dry milk.
   
   Chili Pepper Truffles
   Remove the seeds and stem from the poblano chili pepper, then toast it in a dry skillet over medium heat until it begins to smoke. Add the chili to the cream and honey mixture and bring to a boil. Cover and let it steep for 5-10 minutes, depending on how spicy you want the truffles. Strain the cream and discard the chili pepper. Next, prepare the truffles according to the recipe. Combine the turbinado sugar, ground ancho chili, cinnamon, and sea salt. Sprinkle the finished truffles with spiced sugar.
   
   Ginger truffles
   Add the candied ginger to the cream. Bring the cream, ginger, and honey to a boil, remove from heat, and blend with an immersion blender to combine the flavors. Next, prepare the truffles according to the recipe. Finely chop another candied ginger (about 1 tablespoon) and press it lightly onto the tops of the truffles.