Cardamom & Chili Chocolate Truffles

• 125 ml pouring cream (1/2 cup)
• 12 teaspoon ground cardamom
• 14 teaspoon chili powder
• 300 g dark cooking chocolate, finely chopped
• 50 g butter, at room temperature
• 30 ml bourbon whiskey
• 70 g cocoa powder (2/3 cup)

1. Combine the cream, cardamom and chili powder in a small saucepan over medium heat.
2. Bring to the boil.
3. Add the chocolate and the butter, and remove from heat.
4. Set aside, stirring occasionally with a metal spoon, for 5 minutes or until the chocolate melts and the mixture is smooth.
5. Add bourbon and use a metal spoon to stir until smooth.
6. Pour the chocolate mixture into a small container (make sure the chocolate mixture is at least 3cm deep).
7. Place in the fridge for 4 hours or until firm.
8. Place the cocoa in a deep plastic container.
9. Dip a melon baller or small metal spoon into boiling water and scoop out 1 ball from the chocolate mixture.
10. Tap the truffle directly into the cocoa.
11. Gently shake the container to evenly coat the truffle in cocoa.
12. Transfer the truffle to a small paper.
13. Repeat with the remaining chocolate mixture.
14. Serve with coffee.

pouring cream, ground cardamom, chili powder, dark cooking chocolate, butter, bourbon whiskey, cocoa powder

Taken from www.food.com/recipe/cardamom-chili-chocolate-truffles-241361 (may not work)