Berbere-infused Robert Linxe Truffles

These truffles are a testament to my affinity for chocolate. I started them at 9 p.m. on a school night, after finishing the berbere paste and the nit'ir qibe for my Ethiopian dinner.

I didn't need to make truffles. My friend Thomas was making an amazing birthday cake that I knew would be the perfect end to the meal. But as soon as I read about truffles filled with a chili-chocolate ganache, it was all over. The dinner just HAD to have Ethiopian spiced truffles, and, despite the fact that no one knew to expect them, I was certain the meal wouldn't be the same without them.

Deb brought her own addition to Robert Linxe's truffles by suggesting a great way to organize yourself while making the truffles. The addition of Berbere spice paste is my contribution. Only the tiniest amount of Berbere is included in the ganache, however it contributes a complex depth of flavor to the truffles.

  

Initially, you almost don't taste the berbere spice blend. But then it's there, lingering behind after the initial chocolate taste fades. It's not hot, but it gives just the right amount of spice.

Note: If you want to photograph the truffle-making progress, recruit help. Trying to photograph the process while my hands looked like this was not easy. My camera was covered with chocolate by the end.