Chocolate and jalapeño truffles

Directions

1. In a metal salad bowl of approximately 1 litre, dissolve the coffee in the water. ≈ 3 min
2. Add the chocolate and place the salad bowl over a pot of simmering water. ≈ 3 min
3. When the chocolate is completely softened but not hot, remove from the heat and stir until smooth. ≈ 4 min
4. Gradually incorporate the cold butter, adding a new piece each time the previous one is almost fully incorporated. ≈ 4 min
5. Beat with an electric hand mixer for about 10 minutes, until the mixture is smooth and creamy. ⏱ 10 min
6. Continue to whisk for a few minutes to cool it down. You can also use a mixer with a whisk attachment. ⏱ ≈ 20 min
7. Add half of the jalapeños and taste. Add more to your liking – the spiciness will intensify over time. Aim for a balance between sweet and spicy. ≈ 2 min
8. Pour this, pour into a small, deep container, apply a cling film to the surface, and leave it in the refrigerator overnight until it has set. ⏱ 8 hr
9. Take small balls and roll them around in the cocoa. ≈ 10 min
10. Keep refrigerated until ready to serve. ⏱ ≈ 2 hr