"Hot" Chocolate Truffles
Granor farm grows spicy peppers that give a nice little kick to a sweet chocolate treat.
Ingredients
1 cup heavy cream
1 cayenne pepper (fresh or dried) or 1/2 tsp chili flakes
1 1/4 cup dark chocolate
coco powder
Method
- Heat the cream to a scald and add the hot pepper and let steep 10 minutes
- Bring the cream to a scald again and remove the hot pepper (if using a whole pepper) then remove from the heat
- Immediately add the chocolate and stir until the chocolate is melted and the whole mixture is evenly combined
- Cover with plastic wrap pressed into the surface of the ganache to prevent a skin from forming and chill until the ganache is firm
- Scoop with a teaspoon or melon baller and roll into spheres
- Toss the spheres in coco powder and finish with a little bit of salt on top (optional) and serve cold or room temperature
