Chocolate-Jalapeno Truffles

Ingredients

• 1 tablespoon instant coffee powder
• 1/4 cup boiling water
• 10 ounces best-quality semisweet chocolate, in small pieces or chips
• 10 tablespoons (1 1/4 sticks) best-quality unsalted butter, cold and cut into small pieces
• 2–3 jalapeños, roasted, peeled, seeded, and finely chopped (wear rubber gloves)
• 1/2 cup unsweetened cocoa powder, sifted onto a plate

Method

1. In a metal 1-quart mixing bowl, dissolve the coffee in the boiling water.
2. Add the chocolate and set the bowl on top of a pan of gently simmering water.
3. When the chocolate has softened completely but is not hot, remove from the heat and stir until smooth.
4. Beat in the cold butter a small piece at a time, adding a new piece as soon as the previous one is almost absorbed.
5. Beat with a hand-held electric mixer until creamy, about 10 minutes.
6. Continue beating for a few minutes to cool; a stand mixer fitted with the whip attachment also works.
7. Add half of the jalapeños and taste. Add more jalapeño to your taste; the heat will intensify with time, so aim for a balance of sweet and heat.
8. Scrape into a small, deep container, press plastic wrap on the surface, and chill overnight, until completely firm.
9. Scoop out small balls and roll in the cocoa powder.
10. Keep refrigerated until ready to serve.