8 ounces dark chocolate in the 60 to 80 percent range, chopped into chunks, such as Valrhona
3/4 cup heavy cream
2 to 3 tablespoons chili powder (we use a mixture of local chimayo chile and chipotle morita)
2 or 3 cups cocoa powder or tempered chocolate, for rolling and dipping
These will only keep for about a week in an air tight container and are best if served promptly as chocolate is sensitive to temperature and tends to absorb the flavors and smells around it. In house we yield about 20 truffles per batch; however, the truffles may be made as large or as small as desired.
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