Red Hot Venutians

• 8 ounces bittersweet chocolate (70% cocoa)
• 1 14 cups heavy cream
• 2 teaspoons cayenne pepper
• 4 ounces bittersweet chocolate (70% cocoa)
• 2 ounces white chocolate

1. Heat cream and cayenne pepper in small saucepan over medium to medium-low heat.
2. Do not let boil.
3. Chop and melt chocolate (for filling) over double boiler (If you're a beginner, a double boiler is just a bowl containing the chocolate over a saucepan with water in it.
4. The steam from the water heats the chocolate evenly and smoothly.
5. Make sure there is some space between the water and the bowl, and do not allow too much steam to escape.
6. If the water condenses and falls back into the chocolate, it will become gritty.
7. ).
8. Just before boiling, pour the cream into the chocolate and stir well.
9. Remove from heat and let sit for about two hours.
10. Beat with an electric mixer until the chocolate becomes stiff.
11. Pipe the chocolate onto a parchment-paper lined baking sheet (the shape should be similar to that of a hershey's kiss).
12. Refrigerate the chocolates until firm.
13. Chop and melt the bittersweet chocolate over a double boiler (for dipping).
14. Dip each chocolate into the melted chocolate to coat.
15. Refrigerate until solid.
16. Chop and melt the white chocolate over a double boiler.
17. Dip just the tip of each chocolate into the white chocolate.
18. Refrigerate and serve.

bittersweet chocolate, heavy cream, cayenne pepper, bittersweet chocolate, white chocolate

Taken from www.food.com/recipe/red-hot-venutians-128873 (may not work)