Chili Chocolate Truffle Pops

  1. Preheat oven to 300u0b0F.
  2. Stir 7 oz chocolate and heavy cream in a small saucepan over low heat until smooth. Remove from heat and stir in chopped chili. Transfer to a small bowl, cover and chill for 3 hours.
  3. Meanwhile, arrange thinly sliced chili on a baking tray lined with parchment paper. Bake for 10 mins, or until chili is dehydrated but still red. Let cool on tray. Combine sugar and 1/4 cup water in a small saucepan. Stir over medium heat until sugar is dissolved. Bring to a boil. Boil, without stirring, for 10 mins, or until caramelized. Remove from heat and let bubbles subside. Tint red with food coloring then pour over chili on tray. Let cool.
  4. Working with 1/4 of the chili-chocolate mixture at a time (keep remaining mixture in the refrigerator), roll heaped teaspoonfuls of mixture into balls. Place on a baking tray lined with parchment paper. Chill truffles for 1 hour, or until firm.
  5. Melt remaining chocolate in a medium heatproof bowl set over a medium saucepan of simmering water (don't let water touch base of bowl). Working with 1 truffle at a time, dip a toothpick or cocktail stick in melted chocolate then stick into truffle. Arrange on a baking tray and chill for 30 mins.
  6. Working with 1 truffle pop at a time, dip into chocolate, letting excess drip off. Stand upright in a styrofoam block until almost set.
  7. Break chili caramel into small shards. Push 2-3 pieces into bottom of each truffle, just as chocolate coating begins to set. Using small tweezers, decorate truffle pops with gold leaf. Serve within 2 hours of making.

chocolate chips, heavy cream, long red chilies, sugar, red food coloring, gold leaf

Taken from recipes-plus.com/api/v2.0/recipes/36594 (may not work)

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