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SPICY CHOCOLATE TRUFFLES

FOR TRUFFLES:

  • 16 ounces dark or semi-sweet chocolate,chopped
  • 1 cup raw cane sugar
  • 8 ripe bananas
  • 1 quart vanilla ice cream (or your favorite flavor)
  • 16 ounces non-fat cream cheese
  • 1 cup cocoa powder
  • 2 Tbsp. brandy, whiskey or amaretto
  • 1/4 tsp. ancho chile powder
  • 1/4 tsp. chipotle chile powder

FOR TOPPING:

  • cocoa powder
  • chiptole chile powder
  • smoked paprika
  • chopped pistachios
  • chopped almonds
  • chopped walnuts
  • shredded coconut
  1. Bring a sauce pan of water to a simmer and place a metal bowl over it to create a double boiler. Add the chocolate to the bowl and melt, stirring in the sugar once the chocolate is mostly melted. When the sugar has dissolved, remove from the heat. In another bowl, place the cream cheese and use a spatula to soften.
  2. Fold the softened cream cheese into the chocolate until completely mixed. Add the cocoa, liqueur and chile powders and mix until a soft "dough" forms. Use a mini ice cream scoop or a teaspoon to scoop 1/2 ounce balls of mixture and place the balls on a sheet pan lined with wax paper.
  3. If you like, top with or roll in any of the suggested toppings, or leave plain. Place in the refrigerator to chill for 45 minutes before serving.

 
 
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