Ingredients
- 1/3 cup whipping cream
- 1 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
Print this recipe
Submitted 6/13/05.
Source: n/a
Submitted By: Savannah Wilson
dtm@xpressweb.com
Chili Chocolate Truffles