Saffron and Spanish Paprika Truffles

*adapted from Bon Appetit Cookbook

What you will need:

1/2 cup whipping cream

1/4 cup (1/2 stick) unsalted butter

12 oz bittersweet or semisweet chocolate (please DO NOT use unsweetened)

1/2 teaspoon valilla extract

1 teaspoon espresso

1 teaspoon spanish paprika

1 teaspoon saffron

1/2 teaspoon cinnamon

1/2 teaspoon cayenne

A. Take the whipping cream and add spanish paprika, saffron, cinnamon, and cayenne.  Let rest for 30 minutes this can be made 1 day ahead.  The longer it steeps the better.

FOR THE TRUFFLES CENTERS: Bring cream mixture and butter to simmer in heavy small saucepan over medium heat, stirring frequently. Reduce heat to low.  Add the chocolate and whisk until smooth.  Pour inot small bowl.  Stir in vanilla and espresso.  Freeze chocolate mixture until firm enough to hold shape, about 20 minutes.

B. Line 1 baking sheet with waxed paper.  Spoon out 20 mounds of chocolate mixture onto prepared sheet, using about 2 tablespoons for each.  Freeze until mounds are almost firm, about 8 minutes.

C. Roll each mound to form spheres and then dust in cocoa powder.  Keep refrigerated until ready to serve.  Enjoy.

If you would like to add some cinnamon and paprika to cocoa powder to give some extra flavor please do.