To continue the series on my employees that love to cook and experiment in the kitchen, I asked Samantha Kuhl to make a contribution. She works part time in my kitchen and part time in my bakery. Sam came to us a little over a year ago from New York. Yep – she’s a yankee! (We love her anyway!) She is a newlywed and she loves anything that has to do with baking, cooking and cake decorating. She has been an amazing addition to our team. We are doing our best to turn her into a Texan, which is why I laughed when she told me what recipe she was going to be playing with. Jalapenos and Chocolate. I’d say she is well on her way to claiming the Lone Star State! Check out her yummy recipe!
Jalapeños are my new favorite thing. I mean, I’ve always liked them, but lately they’ve been EVERYWHERE! And I’m loving it! In the past month I’ve had peach jalapeño jam, jalapeño infused drinks, and jalapeño soup. I wanted more! I love to experiment, and I love sweets, so jalapeño in chocolate just seemed like the next natural thing to try. I love these truffles because they are the perfect combination of the creamy sweetness of chocolate and the great flavor and kick of jalapeños.
· 8 ounces bittersweet chocolate
· 8 ounces semi-sweet chocolate
· 1 cup heavy whipping cream
· 2 jalapeño peppers
· ½ cup cocoa powder
Slowly bring heavy cream to a simmer in a small sauce pan over low heat. This will take about 10-15 minutes. Be careful not to heat the cream too fast because it is very easy to burn!
Slice jalapenos while cream is heating.
Once cream starts to simmer, add the jalapeños to the cream and remove the pan from heat.
Let the jalapeños steep in the hot cream for 30 minutes. You can leave them in longer for a spicier truffle.
Chop the chocolate into small pieces and put in a large bowl.
Once the cream is the desired flavor, return the cream and jalapeños to the stove and bring back to a simmer.
Strain cream to remove jalapeños and seeds and pour the hot cream over the chocolate. Stir to combine until mixture is smooth.
Place cream and chocolate mixture in the refrigerator for at least 2 hours.
Using a teaspoon, or a melon baller if you have one, scoop out chocolate and shape into small balls by rolling them in between your palms. Put cocoa powder in a separate bowl and roll the truffles around in the cocoa powder until coated.
Place truffles on a cookie sheet lined with parchment paper and return to refrigerator once all truffles have been rolled. Once they have set, they are best stored in an airtight container in the refrigerator. These truffles are best served at room temperature.