- 9 oz (250 grams) semi-sweet chocolate with at least 70% cocoa content
- 3/4 cups butter
- 2-4 tsp cayenne pepper
- 6 Tbsp cream
- 1 1/4 cups powdered sugar
- 1/3 cups powdered sugar
- 2 Tbsp cocoa powder
- 2 tsp ginger
- 1 tsp cinnamon
Melt chocolate, butter and cayenne in a double boiler, or a bowl in the microwave.
Stir well. Remove from heat.
Mix in cream and powdered sugar. Stir well. The sugar will stick together in small lumps if you don’t stir really well.
Cover and chill overnight.
Make a mixture of powdered sugar, cocoa powder, ginger and cinnamon.
Scoop out the chocolate, one Tbsp at a time. Mold it into balls.
Roll the balls in the powder mixture to coat them.
Put them back in the fridge, until serving time. Or, put them in somebody else’s fridge if they’ll disappear before they cool.
The use of cayenne pepper in chocolate truffles is unusual. Don’t be tempted not to use it because you will never find another truffle recipe that leaves such a distinctive impression. The aftertaste lasts for at least a half hour and it is delicious.