Chili & Cardamom Truffles

• 4 14 ounces cream
• 12 teaspoon ground cardamom
• 14 teaspoon chili powder
• 14 teaspoon ground habanero chile pepper (or just 3-4 sprinkles)
• 10 12 ounces dark chocolate
• 1 34 ounces butter, at room temperature
• 1 ounce bourbon whiskey
• 2 12 ounces cocoa powder (if rolling)

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.

cream, ground cardamom, chili powder, ground habanero chile pepper, chocolate, butter, bourbon whiskey, cocoa

Taken from www.food.com/recipe/chili-cardamom-truffles-451717 (may not work)