Chili & Cardamom Truffles |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Kicky Ingredients:
4 1/4 ounces cream |
1/2 teaspoon ground cardamom |
1/4 teaspoon chili powder |
1/4 teaspoon ground habanero chile pepper (or just 3-4 sprinkles) |
10 1/2 ounces dark chocolate |
1 3/4 ounces butter, at room temperature |
1 ounce bourbon whiskey |
2 1/2 ounces cocoa powder (if rolling) |
Directions:
1. Combine the cream, cardamom and chili powder in a small saucepan over medium heat and bring to a boil.
2. Add the chocolate and the butter, and remove from heat.
3. Set aside, stirring occasionally with a metal spoon, for 5 minutes or until the chocolate melts and the mixture is smooth.
4. Add bourbon and use a metal spoon to stir until smooth.
5. Pour into paper cups and refrigerate.
6. OR.
7. Pour the chocolate mixture into a small container (make sure the chocolate mixture is at least 3cm deep).
8. Place in the fridge for 4 hours or until firm.
9. Place the cocoa in a deep plastic container.
10. Dip a melon baller or small metal spoon into boiling water and scoop out 1 ball from the chocolate mixture.
11. Tap the truffle directly into the cocoa.
12. Gently shake the container to evenly coat the truffle in cocoa.
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