Mar 26, 2012

Spicy Truffles




Today we are going to be talking about Valentine's Day. Well, I am going to be writing about it and you will be quietly agreeing with me while you read. If you agree, just nod your head. I'll know.

I just have to confess my dislike of Valentine's Day. And before you go thinking this bitterness comes from a woman scorned, or even just from a woman who hasn't gotten what she wanted on this special day of love, think again. My husband is both sweet and thoughtful. He never forgets a birthday, anniversary, or Valentine's Day. And until a couple of years ago, he always bought me beautiful flowers each February 14th.

That's because a couple of years ago, I asked him to stop. I'm sure right now plenty of you are thinking I'm insane. And you'd be right. But for many other reasons besides this (I do have four children).

Still here? Okay we'll continue... I asked him to stop bringing me flowers because flowers on Valentine's Day do not mean that my husband loves me, thought of me, cares deeply for me, or even that he thinks I'm kinda great. Flowers on Valentine's Day mean my man thought that if he didn't buy me flowers, his wife would be upset that he didn't bow to society's pressures to spend $100 on something that will be dead and in the trash in 2 weeks.

Flowers because my husband was afraid of sleeping on the couch? No thanks.

Now, flowers on May 7th? December 11th? August 3rd? Any random day and just because he thought of me? Yes please!

I do know that for some women, Valentine's Day might be the only day they do get flowers. To you I say... make your husband these spicy truffles. Randomly. On April 3rd. January 15th. Any day in November. Surprise him and make him feel special. Maybe he'll love them so much that he'll go to the florist right away and bring home a dozen red beauties. You never know...

INGREDIENTS:
2/3 cup heavy cream
1/4 tsp ground cinnamon
1/4 teaspoon chili powder
1/8 teaspoon cayenne pepper
12 ounces bittersweet chocolate, chopped
1 cup shredded coconut, toasted
1/3 cup cocoa powder


DIRECTIONS:
In a medium saucepan over medium-low heat, combine cream, cinnamon, chili powder, and cayenne pepper. Heat and stir until simmering. Add chocolate and stir until melted.
Transfer to a bowl and refrigerate until firm - about 1 1/2 - 2 hours.

Place toasted coconut and cocoa powder in separate bowls. Remove chocolate from fridge and let sit 30 minutes to soften. Scoop out chocolate into tablespoon-size segments. Roll into balls and roll in toppings to coat.

2 comments:

kilaMOMjaro said...

Help find me the man and I'll make him some ;)

gobakeyourself said...

Truffles with a bit of kick sound wonderful and look delicious :D

Cheers
Choc Chip Uru
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