Spicy Mulato Chile Truffles

Spicy mulato truffles

Spicy mulato chile truffles.

These truffles are creamy and rich with hints of coffee and a touch of fruitiness. The habanero salt adds an interesting spicy/salty taste and a citrusy flavor.

Mulato chiles are dried poblanos. They aren’t very hot and provide a low to moderate heat. Their flavor is sweet/smokey with hints of coffee and chocolate with a little fruitiness thrown in.

Yield: variable

1 cup bittersweet chocolate, chopped or chips(at least 60% cacao)

1 cup heavy cream

1 mulato chile

½ cup Hershey’s cocoa powder

Habanero sea salt to garnish (I used Molino Real brand from Mexico)

Special equipment: spice mill

Heat cream over medium-high heat just until it boils. Dump in the chocolate and stir until smooth and well combined. Now you’ve made ganache!

Let the ganache cool to room temperature before you cover and put it in the fridge. Leave it in the fridge until it is firm.

While the ganache is chilling out, grab your mulato chile and a skillet. Toss the chile in and set the pan over medium-high to high heat. From working in a restaurant, I’ve gotten into the habit of doing almost everything over high heat. If you aren’t’ comfortable toasting chiles over high heat, use the setting you are comfortable with.

Toast the chile for about two to five minutes. It shouldn’t take more than five minutes. When there is a toasty, good smell, the chile is done toasting. If you notice a horrible, acrid, hurts-your-nose kind of smell…well, you did it wrong. Throw that chile out and start again.

Let it cool down a little if you want then rip the stem off and split the chile. Shake out as many seeds as you can and discard. Break the chile up into pieces that will fit in your spice grinder. Grind the chile into a fine powder.

Mix the chile powder with the cocoa powder and put the mixture into a cereal bowl.

Once the ganache is firm, set up your truffle station.

Have a bowl of water you can dip your hands into on one side. The bowl of ganache in the middle. A teaspoon next to the ganache. The bowl of chile/cocoa powder on the other side. Set a bowl or the container of salt next to the powder bowl. Have a container or plate for the finished truffles nearby. Or, just set up however you like. I won’t know.

Moisten your hands a little—you don’t want them dripping. Scoop out some ganache. The size of the truffles is up to you. I like to make them just big enough for a bite and a half. Roll the scoop between your palms into a pretty smooth ball. Toss it into the powder bowl and roll it around to coat. Lift it out and gently shake off the excess powder. Place it in the container or on the plate.

Very gently press your fingertip into the top of the truffle to dissolve some of the powder. Place a pinch of the salt in the clear spot. Repeat until you run out of ganache.

I would keep these in the fridge until about fifteen minutes before you want to serve them.

mulato chile truffles

Plate of finished mulato chile truffles.

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