Chocolate truffles are not only very easy to make, but to customize to your own tastes. Here's our version, which uses an aged tequila and chipotle chile powder to give it a kick. You can make the ganache base ahead; it will hold for several days. Then, you can either make the truffles, or if you're looking for a different take, scoop 1 tablespoon of the ganache into an Athens pre-baked mini phyllo shell (you'll find them in the grocery freezer section) and top with a dollop of flavored whipped cream. I used some passion fruit puree with powdered sugar for the ones I made. They make a great pass around dessert.
Place a medium saucepan filled with about 1 inch of water over low heat. Bring the water to a simmer.
Scoop the chopped chocolate into a heat resistant bowl which will fit in the saucepan without touching the water.
In a separate small saucepan, heat the heavy cream to a simmer. Pour the cream over the chopped chocolate, let sit for 1 minute, then stir.
Place the bowl onto the pan with simmering water and continue stirring until almost all of the chocolate has melted, about 2 minutes. Remove the bowl from the heat and add the tequila and the chipotle chile powder. Continue stirring until all the chocolate has melted.
Place the ganache mixture in the refrigerator to chill. It will take between 1 to 2 hours for the ganache to harden enough to roll into balls. Mix together the cocoa powder and chipotle chile powder. Using 1 tablespoon of ganache, roll into small balls. Place them into the cocoa powder mixture and roll to coat. Arrange the truffles on a serving tray and refrigerator until ready to serve.
COOK'S NOTES: Two tips to make it easier and less messy to create the truffles. I like using a small scoop, often called a cookie scoop for portioning out the truffles. (See the December 2009 newsletter for my recommendation on scoops.) Since chocolate melts at body temperature, a pair of latex gloves keeps the chocolate from melting as quickly from the heat of your hands. They also make clean up quick and easy.