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Chili-Chocolate Truffles
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- #24941
serves/makes:
ready in:
2-5 hrs
2-5 hrs
3 reviews
ingredients
1/3 cup whipping cream
1 tablespoon ground dried New Mexico chili powder
6 ounces semisweet chocolate, coarsely chopped
cayenne pepper, optional
1 1/2 tablespoon unsweetened cocoa powder
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. 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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nutrition data
94 calories, 7 grams fat, 10 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium.
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reviews & comments
December 6, 2009
I just made these - they were easy and taste great! I did not have New Mexico chili powder so I just used what was in the spice cabinet. I did add a little cayenne pepper for the heat, but I like spicy food with a little bite. They are a pleasant change from all the alchohol filled truffles that I make.
April 7, 2008
ThIS REALLY HELPED MY SPANISH GRADE WE HAD TO MAKE FOOD AND I GOT AN a
January 3, 2008
A friend of mine made these for Christmas, and brought me a couple (not enough!). They are fabulous! I'm not usually a fan of truffles, but the combination of chocolate and chili powder was amazing. My friend did not add the cayenne, and they were just right! (I may try adding a pinch myself though) I will definetly be adding these to my list of favorites!