Ingredients
- instant coffee powder1 tbsp
- boiling water, boiling1/4 cup
- semisweet chocolate, best-quality, in small pieces or chips10 oz
- unsalted butter, 1¼ sticks, best-quality, cold and cut into small pieces10 tbsp
- jalapeños, roasted, peeled, seeded, and finely chopped (wear rubber gloves)2–3
- unsweetened cocoa powder, unsweetened, sift onto a plate1/2 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 10 steps
In a metal 1-quart mixing bowl, dissolve coffee in water.
Add the chocolate and set on top of a pan of gently simmering water.
When the chocolate has softened completely but is not hot, remove from heat and stir until smooth.
Beat in the cold butter a small piece at a time, adding a new piece as soon as the previous one is almost absorbed.
Beat with a hand-held electric mixer until creamy, about 10 minutes.
Continue beating for a few minutes to cool. This can also be done in a stand mixer, fitted with the whip attachment.
Add half of the jalapeños and taste. Add more jalapeño to your taste; remember that the heat will intensify with time. Try for a balance of sweet and heat.
Scrape into a small, deep container, press a piece of plastic wrap on the surface, and chill overnight, until completely firm.
Scoop out small balls and roll in the cocoa powder.
Keep refrigerated until ready to serve.
