Description
These chocolate chili truffles combine rich dark chocolate with a hint of spicy chili, creating a decadent treat with a surprising kick.
Ingredients
Units
Scale
- 7 oz (200 g) dark chocolate, chopped
- 0.4 cups (100 ml) heavy cream
- 1/2 to 1/4 tsp chili powder, to taste
- 3 tbsp cocoa powder, for rolling
Instructions
- In a small saucepan, heat the heavy cream with the chili powder over medium heat until it is just about to boil. Watch closely to avoid boiling over.
- Remove the saucepan from heat and add the chopped dark chocolate. Stir continuously until the chocolate is completely melted and the mixture is smooth and well combined.
- Transfer the mixture to a bowl and refrigerate for at least 2 hours, or until it is firm enough to handle.
- Once firm, use a teaspoon or a small scoop to portion the mixture and roll it into small balls using your hands.
- Place the cocoa powder in a shallow dish and roll each truffle in the cocoa powder until fully coated.
- Store the truffles in an airtight container in the refrigerator until ready to serve.
Notes
Adjust the chili powder to your taste preference for more or less heat. These truffles can be stored in the refrigerator for up to two weeks. For a different twist, try rolling the truffles in finely chopped nuts or shredded coconut instead of cocoa powder.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 truffle
- Calories: 70
- Sugar: 5
- Sodium: 5
- Fat: 5
- Carbohydrates: 7
- Fiber: 1
- Protein: 1
- Cholesterol: 5