Ingredients:
- 8oz semi sweet chocolate (about 1 1/2 cups)
- 3/4 cup heavy whipping cream
- 2 tbls butter
- 1/4 cup kahlua
- 1/4 cup chili powder
- 1/2 cup unsweetened cocoa powder
Place semi sweet chocolate in steel bowl
In sauce pan heat heavy whipping cream, butter, chili powder over medium heat. Bring to bowl and pour over semi sweet chocolate in steel bowl. Pour kahlua into bowl. Do not mix, let stand for 5 minutes. Then whisk slowly to mix. Cover bowl and place into refrigerator over night.
Next day: pour cocoa powder onto a plate. Using steel spoon, scoop out chocolate. Form small bite size balls. Place a few balls onto plate and roll around in the cocoa. Place truffes onto wax sheet covered cookie sheet.
Place into freezer. After truffes chill, make a small indentation on top (this area will hold extra sprinkled chili powder): sprinkle chili powder over truffes for decoration and taste.
Indulge!
