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Chili Chocolate Truffles Recipe | |
Confections | |
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Ingredients:
1/3 cup whipping cream1 T. ground New Mexico or California Chili 6 oz. semi sweet chocolate coarsely chopped cayenne About 1 1/2 T. unsweetened cocoa
Directions:
Combine cream and New Mexico chili in a small saucepan. Stir over low heat just until chocolate melts and blends with cream. Taste, if not hot enough, stir in cayenne to taste. Pour into a small dish, cover and chill until firm enough to shape. (about 2 hours) Scoop rounded teaspoonfuls of the chocolate mixture and quickly press and roll them into 1 inch balls. Roll in cocoa to coat. Place slightly apart on a plate, then cover and chill until firm. You can store in refrigerator up to 3 weeks.Makes about 18 pieces
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