Spicy Raspberry Espresso Truffles

Adapted from these easy truffles, with a Significant Other flavor combination added 😉



1/2 pound high-quality dark chocolate, chopped
1/2 cup heavy whipping cream
1 Tbsp raspberry vodka
1/2 tsp vanilla
1/2 Tbsp (1.5 tsp) instant coffee granules
1/8 tsp coarse salt
1/8 tsp cayenne pepper; more or less depending on tolerance

Cocoa powder and powdered sugar for coating

Microwave (or stove) the heavy cream until just boiling, then remove from heat and stir in the chocolate pieces. Whisk until everything is melted and well-blended.

Whisk in everything else (coffee, pepper, vodka, salt, and vanilla), then cover the bowl and refrigerate a few hours.

When mixture has hardened, use a couple of spoons or a cookie scoop to make little balls. If mixture is too hard, let it sit at room temperature for a bit.

Roll truffles in a blend of cocoa powder and powdered sugar. You could also try hot chocolate mix, sprinkles, coconut, chopped nuts, or the like.

Serve at room temperature if you can.



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