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Chili Chocolate Truffles
Hot chili and chocolate make a surprisingly good combination. Sweet, smooth chocolate flavour melts on your tongue and satisfies your taste buds, then finishes with a kick of heat.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Mixology
Makes
18
1/3 cup whipping cream
1 Tbsp ground chili
6 oz semisweet chocolate, coarsely chopped
Cayenne (optional)
1-1/2 Tbsp unsweetened cocoa
Method/Steps
1. Combine cream and chili in a small saucepan. Stir over low heat until chili is blended and cream is bubbly. Add chocolate, and stir over low heat just until chocolate melts and blends with cream. Taste. If it's not hot enough, stir in cayenne to taste.
2. Pour into a small dish, cover and chill until firm enough to shape, about 1 hour.
3. Scoop out rounded teaspoonfuls of the chocolate mixture and quickly press and roll them into rough 1-inch alls. Roll in cocoa to coat. Place balls slightly apart on a plate, then cover and chill them until firm. Store the ruffles in an airtight container in the refrigerator for up to 3 weeks.
Wine and Spirits Match
Enjoy these with a sip of icewine or a coffee cocktail.