If you love my
Mexican Hot Chocolate Truffles but wanted more heat, I've created these fiery hot truffles just for you. El Diablo (Spanish for "the devil") has three times the amount of cayenne pepper in them and I've sprinkled a generous amount of cayenne pepper on top, just in case it's not hot enough for you :-)
El Diablo Chocolate TrufflesMakes about 3 to 4 dozen trufflesAllergy Note: contains dairy ingredientstruffle filling:
1 1/2 lbs. (about 3 3/4 cups) bittersweet or semi-sweet chocolate chips
1 cup heavy cream
4 Tbs. butter
2 Tbs. honey
1 Tbs. ground cayenne pepper
1 tsp. vanilla extract
coating:
1 cup bittersweet or semi-sweet chocolate chips
2 tsp. shortening
ground cayenne pepper
To make the truffle filling:
Combine heavy cream, butter, honey, cayenne pepper and vanilla extract in a saucepan and cook over low heat until it starts to simmer. Place the chocolate chips in a medium bowl. Remove heavy cream mixture from heat and pour over the bowl of chocolate chips. Wait for a few minutes for the chocolate to soften. Using a wooden spoon or rubber spatula, slowly stir the mixture until it becomes smooth and shiny. Cover with plastic wrap and refrigerate for 1 hour or until the mixture is slightly firm.
Line a cookie sheet with parchment paper or waxed paper. Measure about 1 tablespoon of the truffle filling and drop them onto the cookie sheet. Refrigerate them for about 20 to 30 minutes until firm and then roll them into balls. Refrigerate them again for 10 to 15 minutes more or until firm.
For the coating chocolate, combine the chocolate chips and vegetable shortening in a bowl and melt over hot water. Stir until smooth. Drop the truffles into the chocolate coating one at a time, quickly coat them and remove with a fork. Gently shake off any extra chocolate and place the truffle onto the cookie sheet. Sprinkle ground cayenne pepper on top before the chocolate sets up. Store the truffles in an airtight container.
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