Jalapeño Chocolate Truffles

Truffles are a deliciously simple way to add the flavours of anything you love to chocolate, and that is pretty much a recipe for success. Still unsure? Check out some of our other flavours of truffles -  including smoked paprika, tahini and sesame and strawberry gum (an unique Australian spice). This post is part of the Eat the Alphabet Blog Hop - which is featuring the letters I and J this month. I and J are particularly difficult letters, I think. I could only think of 4 things: Iceberg Lettuce, Jerusalem Artichokes, Jackfruit and Jalapeños. I wish I could have used Jackfruit but sadly I don't live in South East Asia where it is readily available :( I also would have loved to try something new with Jerusalem Artichokes, but I couldn't find them anywhere so I assume they aren't a winter vegetable. So - Jalapeños it is!

I love the combination of chilli and chocolate, however, I don't always love how it's done. Often chilli chocolate just involves adding some chilli powder to anything chocolate. This ok, but gives the chocolate a bit of a powdery aftertaste and the chilli tastes more like that "stale-spice-jar-chilli-powder-that-has-been-sitting-in-my-cupcoard-for-years" type of chilli. So, I wanted to infuse a spicy fresh chilli flavour which wouldn't only be hot in your mouth but actually showcase the unique flavour of jalapeño chillis.

They were perfect- the first flavour you get is the rich and creamy ganache truffle followed by a fresh heat that spreads through your mouth. So neither of the flavours dominate over the other and you get to appreciate the chocolate and then the fresh chilli hit - I couldn't have asked for them to work out better. If you are a chilli lover, then you're a fool not to try these!

Ingredients:
250g of dark chocolate, coarsely chopped
¼ cup of soy milk
1 fresh jalapeño chilli
Cocoa powder for dusting

How to make:
1. Roughly chop the jalapeño chilli and soak it in the milk for about 15 minute or so (you can shop your chocolate up while you are waiting). Strain the milk and discard the pieces of jalapeño.
2. Heat the soymilk in a small saucepan until small bubbles appear and steam rises off the pan.
3. Take off heat, add chocolate and stir vigorously until the chocolate has melted and the ganache is smooth.
4. Place in a container and leave to chill in the fridge for 8 hours or overnight.
5. Time to roll some truffles!

6. Remove ganache from the fridge. Place about ¼ cup of cocoa powder on a small bowl, and using a teaspoon or a melon baller (these are perfect!), place a spoonful of the ganache into the cocoa, tossing it in the cocoa until covered. Then dust your palms with some of the cocoa and roll the ganache piece into a ball, and place on a serving plate/whatever plate you like. Repeat until you run out of ganache.

Makes about 30 truffles (depends how big you roll them)