Chocolate Chili Truffles
Source of Recipe
CD Kitchen
List of Ingredients
1/3 cup whipping cream
1 tablespoon ground dried New Mexico chili powder
6 ounces semisweet chocolate -- coarsely chopped
Cayenne -- optional
1 1/2 tablespoons unsweetened cocoa
Recipe
Combine cream and ground chili in a 1- to 1 1/2-quart
pan. 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 mixture; stir in cayenne to taste if it lacks
heat. Pour into a small dish, cover, and chill until
firm enough to shape (1 1/2 to 2 hours).
Scoop out rounded teaspoonfuls of the chocolate
mixture and quickly press and roll them into rough
1-inch balls. Roll in cocoa to coat. Place balls
slightly apart on a plate, then cover and chill
until firm. Truffles can be stored airtight in the
refrigerator up to 3 weeks.
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