This is the truffle incarnation of my infamous spicy chocolates. They're very good for you – full of fiber and Vitamin B12.
- 2/3 cup heavy whipping cream
- 12 tbsp unsalted butter
- 4 cups semisweet chocolate chips (I like Ghiradelli Double Chocolate) or other chopped chocolate. The darker, the better.
- Cayenne Pepper
- In the top of a double boiler, heat cream and butter gently until butter is melted
- Add chocolate, heating minimally and stirring maximally until smooth
- Add cinnamon and cayenne pepper to taste. (This subjective freedom here is important: you know your friends better than I do) As a warning, the cayenne is always spicier after the chocolate cools.
- Stir until absolutely homogeneous. No one wants the little lump of cayenne in their truffle.
- Refrigerate mixture for at least 2 hours
- Find the best method you can for putting the chocolate into balls. This might involve a melon baller. It also might involve getting your hands really sticky. Whatever works for you.
- Roll the truffles in cocoa. Or: you can dip them in dipping chocolate.
- Optional: you can add all kinds of flavors instead of the cayenne and cinnamon. Nutmeg and cardamom are fun. But, you know, if they aren't spicy they're no fun.
This recipe was submitted by Annie on January 25, 2005.