One of the first rules of chocolate is that it is always (ALWAYS) a good idea to add chili to it.
By Tamara Novacoviç
- 7 oz (200 g) dark chocolate
- 0.4 cups (100 ml) heavy cream
- ½ or ¼ tsp chili powder
- 3 tbsp cocoa powder
- Heat cream with chili. Remove just before boiling, add in chopped chocolate, stir until it all combines.
- Refrigerate until the mixture firms up and shape into balls. Roll them into cocoa powder.
Tamara Novakovic is a passionate self-taught cook, food blogger, freelance food writer and photographer behind bite-my-cake.blogspot.com. Her life journey has led her through Faculty of Humanities in Zagreb, Croatia to discovering passion for making cakes. She is currently a weekly food columnist for Croatian newspaper V magazine and food magazine Repete.