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This chocolate truffle features a modern twist – it's flavored with crème de cacao liqueur and chipotle chile pepper. The truffle is sweet and chocolaty with a touch of smoky heat.
6 ounces semi-sweet chocolate, coarsely chopped
4 ounces bittersweet chocolate, coarsely chopped
1/2 cup heavy cream
3 tablespoons butter
1/4 cup crème de cacao liqueur
1/4 teaspoon McCormick Gourmet™ Chile Pepper, Chipotle
1/2 cup confectioners' sugar
Place chocolate in heatproof bowl. Set aside. Bring cream and butter just to boil in small saucepan on medium heat. Pour over chocolate in bowl. Let stand 2 minutes. Stir until chocolate is melted. Add liqueur and chipotle chile pepper; stir until well blended.
Refrigerate 1 hour or until truffle mixture is firm enough to handle.
Shape truffle mixture into 1-inch balls by scooping mixture with a small (1-inch) cookie scoop or melon baller. Place on wax paper-lined tray. Roll truffles into round balls with hands. (If truffle mixture softens, return to refrigerator for 15 to 20 minutes or until firm.) Roll balls in confectioners’ sugar. Store truffles in airtight container in refrigerator.
(Amount per serving)