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
- 1/2 cup (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 tsp 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