These truffles are so easy and the perfect mix of heat, spice & chocolate. They turned out pretty good if I might say so myself. What a surprise that such a gourmet taste could be that easy to re-create. This recipe is so easy and the whole process should take about 2 hours including chilling time.
Next time I am going to try some different flavors and creative ways to wrap them. If you have any ideas comment me...I'd love to hear what you everyone is doing for Valentine's Day:)
Ingredients:
1/3 cup whipping cream
1 tablespoon New Mexico chili powder
6 ounces semisweet chocolate
coarsely chopped Cayenne -- optional
1 1/2 tablespoon unsweetened cocoa
Directions:
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. Place sea salt pressing gently on each truffle. I used about 3 pieces each.Place balls slightly apart on a plate, then cover and chill until firm.
...and enjoy.
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