Recipes

Chamoy Tajin Truffles

If you want to celebrate Cinco de Mayo with truffles, I got you.

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These chamoy tajin truffles were born from a calendar coincidence – Cinco de Mayo and National Truffle Day falling in the same week. It turned out to be a happy accident. The white chocolate ganache picks up the chamoy beautifully, and the Tajin finish adds a citrus-chili kick that makes these taste like nothing else in the truffle category. Sweet, sour, salty, and a little spicy, all in one bite.

The one thing this chamoy tajin truffles recipe requires that most don’t: a reduction step. Chamoy carries a lot of liquid, and if you fold it straight into the ganache it won’t set properly. Microwave it first, let it cool, then add it. Five extra minutes up front, and the ganache firms up exactly the way it should.

INGREDIENTS

6 tablespoons (120g) of Mega Chamoy Original Sauce

2 cups (360g) of white chocolate chips

1/4 cup (60g) of heavy cream

2 cups (360g) of dark chocolate melting wafers

And some Tajin Clasico for finishing

SUPPLIES

A microwave-safe bowl

A spatula

A lined cutting board

A scoop

A couple of precision dipping tools

DIRECTIONS

Start by pouring 1 1/2 tablespoons of chamoy into a microwave-safe cup. Take a look at that level of chamoy and remember it for later. Now add the remaining 4 1/2 tablespoons. If you’re using a measuring cup, it should end up just above a third of a cup.

Cover the cup loosely with a paper towel and microwave it at full power in 30-second intervals, stirring between each, until the chamoy has reduced back down to that original mark. It doesn’t have to be exact. This isn’t rocket surgery.

Set the reduced chamoy aside and let it cool completely.

Combine the white chocolate chips and heavy cream in a microwave-safe bowl, then microwave at full power in 30-second bursts, stirring after each, until it’s completely smooth.

Once the ganache is smooth, stir in the chamoy.

Cover and refrigerate until it’s firm enough to scoop and roll.

Once the ganache is firm, scoop and roll it into balls.

Place them on the lined cutting board and refrigerate for about 40 minutes.

Melt the dark chocolate melting wafers according to the package directions, then dip a truffle center into the chocolate, drain the excess, return it to the cutting board, and immediately sprinkle on some Tajin.

Continue with the remaining truffle centers.

Refrigerate for 5 minutes or until fully set.

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