1. Bring the cream and corn syrup to a boil in a medium saucepan. Put the bittersweet chocolate in a medium bowl and pour the hot cream over it. Let it stand for 2 to 3 minutes, and then whisk until smooth. Now whisk in the butter and refrigerate until it's firm, about 1 hour or more. 2. Meanwhile,in a small dry skillet, toast the coconut over medium heat, stirring constantly, until just lightly browned, about 2 minutes. Move to a small bowl and let it cool. Stir in the cardamom, cloves, 2 tbls. of the sugar and 1/4 teaspoons of the cinnamon. In another small bowl, whisk 1/3 of the sugar with the remaining 1 tbls. of cinnamon, the allspice and the chipotle and ancho chile powders. In a third small bowl, whisk 1/4 cup of the cocoa powder with the five spice powder and the remaining 1/3 cup of sugar. Put the remaining 1/4 cup of cocoa in another bowl. 3. Line a baking sheet with parchment or wax paper. Scoop up level tablespoons of the ganache and drop themonto the parchment. Place the baking sheet in the refrigerator for 10 minutes. Usiing your hands, roll each mound of ganache into a ball; you may have to cool your hands in cold water every so often while you work. 4. Roll 1 truffle at a time into 1 of the coatings. Return the truffles to the baking sheet, cover loosely and refrigerate until chilled. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
