Spicy Brazilian Chocolate Truffles Recipes

Steps:

• Put a pot on a medium low heat and melt the butter with the condensed milk.
• Stir in the cocoa powder and continue to stir for 10-15 minutes until the mixture begins to pull away from the edge of the pot.
• It's done when you run the spoon through the centre of the mixture and it takes a few seconds to combine again.
• Spread the mixture onto a buttered plate and refrigerate for 2 hours.
• When set, roll the mixture into small balls and coat them in the chocolate sprinkles (you may need to apply a small amount of butter to your hands to help them from sticking).
• Enjoy!

Steps:

• Combine the condensed milk, butter, cocoa powder, vanilla and salt in a small saucepan. Place over medium heat and bring to a simmer, stirring constantly with a wooden spoon. Reduce the heat to medium-low and continue stirring until the mixture thickens and, when stirred, pulls away from the bottom of the pan, about 8 minutes. Remove from the heat and place the mixture in a bowl. Cover with plastic wrap and refrigerate until chilled all the way through, 2 hours.
• Lightly butter your hands. Using a tablespoon or small scoop, scoop some of the truffle mixture into your hands and roll into a bite-size ball. Roll the truffle in one of the coatings and place on a plate. Continue with the remaining chocolate. Store the truffles in the refrigerator for up to a week.

Steps:

• In a medium saucepot, heat the cream, cinnamon, chili powder and cayenne pepper over medium-low heat until it comes to a simmer. Add the chocolate and stir until the chocolate is completely melted. Transfer to a bowl and chill in the refrigerator until it firms up, 1 1/2 to 2 hours.
• In the meantime, place the toasted coconut, cookie crumbs, cocoa powder and chopped pistachio nuts onto separate small plates.
• Remove the chocolate from the refrigerator and let sit for 30 minutes to soften.
• Using a small ice cream scoop or tablespoon, scoop out the chocolate into the toppings and roll them around to completely coat. Place on a plate and serve. Truffles can be stored in the refrigerator for 2 days in an airtight container.

Steps:

• Put the chocolate in a medium bowl. Heat the cream, butter, hot sauce, cayenne and salt in a small saucepan over medium heat until the mixture begins to steam. Pour the cream mixture over the chocolate, and let sit until the chocolate is completely melted, about 10 minutes. Stir until smooth with a rubber spatula or a whisk. (If the chocolate isn't melted, microwave on high in 20-second increments, stirring in between, until just melted.)
• Stir in the vanilla. Continue stirring until the chocolate mixture is very smooth and shiny. Transfer it to a shallow dish, like a pie plate, cover and chill until firm, at least 3 hours and up to overnight.
• Put the sprinkles on a small plate. Scoop tablespoons of the firm ganache, roll into balls, roll in and place on a parchment-lined baking sheet. Cover with plastic wrap, and refrigerate until firm or until ready to serve, 30 minutes and up to overnight. Roll the truffles in the sprinkles before serving.

Steps:

• In a medium heavy-based saucepan, heat the butter, condensed milk, a pinch of salt and the cocoa, to boiling, stirring constantly with a wooden spoon. Reduce the heat to medium-low; cook for 10-15 mins, stirring constantly, until the mixture is thick and shiny and starts to pull away from the bottom.
• Stir in the vanilla and vigorously mix again. Pour the mixture onto a buttered plate. Chill for at least 2 hrs.
• Butter your hands and pinch off some of the dough to make 2.5cm balls. Place your toppings into small bowls and roll the balls of one of the decorations. Place in mini paper baking cups or on a tray lined with non-stick baking paper.

Steps:

• Grease large shallow pan or platter with butter. In 4-quart nonstick heavy saucepan, heat condensed milk, cocoa and 2 tablespoons butter to boiling, stirring constantly with wooden spoon. Reduce heat to medium-low; cook 10 to 15 minutes, stirring constantly, until mixture is thick and shiny and starts to pull away from bottom and side of saucepan when pan is tilted. Pour mixture into shallow pan; cool completely (refrigerate to firm up faster).
• Place remaining ingredients in separate small bowls. Use teaspoon or melon baller to scoop truffle mixture, then use greased hands to shape into 1- to 1 1/2-inch balls. Roll each ball in pistachios, almonds, coconut or sprinkles. Place in mini paper baking cups.
• Store tightly covered at room temperature up to 2 days or in the refrigerator up to 1 week.

Steps:

• Finely chop 10 ounces chocolate; place in a small bowl. In a small heavy saucepan, combine cream, pumpkin and spices; heat just to a boil. Pour over chocolate; let stand 5 minutes., Stir with a whisk until smooth. Cool to room temperature. Refrigerate, covered, at least 4 hours., Finely grate remaining chocolate; place in a small microwave-safe bowl. With hands dusted lightly with baking cocoa, shape chocolate mixture into 1-in. balls; roll in grated chocolate. (Mixture will be soft and truffles may flatten slightly upon standing.) , If desired, melt unused grated chocolate in a microwave and use to attach eyeballs. Store in an airtight container in the refrigerator.

Steps:

• Combine the chocolate, cream, butter, and coffee in the slow cooker. Cover and cook on low for 40 to 60 minutes, until the chocolate melts. Stir once or twice during the cooking time, just to make sure that the chocolate does not stick to the bottom or sides of the crock. Whisk the mixture vigorously when it is nearly melted.
• Pour the melted chocolate onto a plate or into a glass bowl and place in the refrigerator for between 1/2 and 1 hour, until it is hard enough to form into small balls.
• Combine the cinnamon, cloves, and allspice in a coffee mill or using a mortar and pestle and grind them to a coarse powder. Transfer to a small bowl, add the cocoa powder, and mix thoroughly.
• Line a baking sheet with aluminum foil. Using a spoon or mini ice cream scoop, scoop out spoonfuls of the chocolate mixture and roll with your hands into balls the size of walnuts. (This is a great job for kids. Just have plenty of paper towels on hand!) Roll the balls in the cocoa mixture and place them on the prepared baking sheet.
• Place the truffles in the refrigerator for at least 4 hours or up to overnight. Sprinkle the truffles with the confectioners' sugar and allow to sit at room temperature for about 1 hour before serving.