"Hot" Chocolate Truffles

Granor farm grows spicy peppers that give a nice little kick to a sweet chocolate treat.

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1 cup heavy cream
1 cayenne pepper (fresh or dried) or 1/2 tsp chili flakes
1 1/4 cup dark chocolate
coco powder


  1. Heat the cream to a scald and add the hot pepper and let steep 10 minutes
  2. Bring the cream to a scald again and remove the hot pepper (if using a whole pepper) then remove from the heat
  3. Immediately add the chocolate and stir until the chocolate is melted and the whole mixture is evenly combined
  4. Cover with plastic wrap pressed into the surface of the ganache to prevent a skin from forming and chill until the ganache is firm
  5. Scoop with a teaspoon or melon baller and roll into spheres
  6. Toss the spheres in coco powder and finish with a little bit of salt on top (optional) and serve cold or room temperature