Another chocolate lover here. Sometimes for a change of taste I like to spice it up:
Chocolate-Jalapeno Truffles
Ingredients
1 tablespoon instant coffee powder
¼ cup boiling water
10 ounce best-quality semisweet chocolate, in small pieces or chips
10 tablespoons (1¼ sticks) best-quality unsalted butter, cold and cut into small pieces
2 or 3 jalapeños, roasted, peeled, seeded, and finely chopped (wear rubber gloves)
½ cup unsweetened cocoa powder, sift onto a plate
Directions
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.
Interesting variations: Roll the balls in finely chopped pistachios, almonds or macadamia nuts.
Retrieved from "http://en.wikibooks.org/wiki/Cookbook:Chocolate-Jalapeno_Truffles"
.........AND/OR.............
Mexican Jalapeno Chocolate Cream Cake
4 oz Semisweet chocolate-- (best-quality)
2 tb Kahlua-- or other coffee-flavored-- liqueur
1/2 c Unsalted butter; softened
3/4 c Granulated sugar; plus...
1 tb Granulated sugar
3 lg Eggs; separated,-- at room temperature
1 ts Pure vanilla extract
3/4 c All-purpose flour
1 ts Cinnamon
1/2 c Finely ground almonds-- (blanched)
2 md Jalapeno peppers; seeded,-- de-ribbed, finely minced
1 pn Salt
Preheat the oven to 350 F. Butter a round cake pan, cut a round of wax paper to fit and line the bottom, and then butter the wax paper. Set aside.
In a small, heavy saucepan over lowest possible heat, or in the top of a double boiler set over simmering water, melt the chocolate with the Kahlua. Stir together until smooth and set aside to cool.
In the large bowl of an electric mixer set on medium speed, cream together the butter and 3/4 cup sugar until thick and pale yellow. Still beating, add the egg yolks one at a time, beating well after each addition, until completely incorporated. Turn the speed to low and mix in the chocolate mixture until thoroughly combined. Blend in the vanilla. Add the flour, cinnamon, almonds, and jalapenos and continue beating until combined well.
In a separate bowl, with a hand or electric mixer, beat the egg whites with a pinch of salt until they form soft peaks. Add the remaining tablespoon sugar and continue beating until soft peaks are formed. With a rubber spatula, fold one-third of the egg whites into the chocolate batter until thoroughly combined. Then fold in the remaining egg whites gently and continue folding until no streaks of white are visible.
Pour the batter into the prepared pan and bake in the center of the oven for 25 minutes. The cake will seem quite soft and underbaked in the center. This is the way it is supposed to be. Let cool in the pan on a wire rack to room temperature or for at least 1/2 hour. Run a thin, sharp knife around the edge, invert the cake onto a cake plate or footed cake stand, and peel off the wax paper.
NOTE: This cake can be served plain, dusted with confectioners' sugar and each serving mounded wtih Kahlua-flavored whipped cream.
Serves 6 to 8
From: Desserts with a Difference - by Sally and Martin Stone
...............OR if you just want to buy a spicy treat, there are plenty of spiced up chocolates like this:
