Hot Chili Pepper Truffles

VINTAGE VIEW ~ these Hot Chili Pepper Truffles are from TVFGI archives, first published in 2013. As part of a series on the blog I’m reviving some of the best recipes that you may have missed over the years ~ I’ve updated my notes and taken new photos. I’ve always been drawn to the combination of chocolate and spice, and these truffles don’t disappoint.

I know this is a terrible tease. All you see are little balls of chocolate. They could taste like anything, really.

How would you know that when you bite into one of these silky truffles you not only get the rich flavor of extra dark chocolate, but a pleasant hit of spice at the back of your throat as you swish the silky ganache across your palate?

It’s a lovely experience, but not a visual experience. You need to pop one of these hot chili truffles into your own mouth to really get it. If you’ve made my SMOLDERING HEART COOKIES ~ dark chocolate shortbread kicked up with cayenne ~  you’ve got the idea.

It’s all accomplished with such a simple cast of ingredients ~

• heavy cream
• extra dark chocolate
• cayenne chili pepper

But like so many interesting flavor combinations, this one is anything but new. Chocolate has been enjoyed by humans for thousands of years, and it was originally consumed unsweetened, paired with chili peppers. The word chocolate comes from the Aztec word for ‘bitter’, and the dark or bittersweet chocolate in these truffles plays off the spicy chili in the most alluring way.

I have several other great truffle recipes on the blog if hot chili peppers aren’t your thing. My COFFEE AND CARDAMOM TRUFFLES, for instance, or my HOMEMADE FERRERO ROCHER TRUFFLES.   And if you’re truly obsessed with truffles check out my epic collection of 20+ best chocolate truffle recipes.

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3.48 from 48 votes

Hot Chili Pepper Truffles

Author Sue Moran

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Ingredients

• 1/2 cup heavy cream
• 1/4 to 1/2 tsp cayenne chili pepper more if you dare!
• 8 oz good quality dark or bittersweet chocolate or dark chocolate chips
• 1/4 cup unsweetened cocoa powder for rolling

Instructions

• Heat the cream until it just comes to a simmer. You can do this in a small saucepan on the stove, or in a bowl in the microwave.
• Meanwhile, if you are using bar chocolate, chop it into small pieces.
• Add the chocolate and chili powder directly to the hot cream. Let it sit for about 5 minutes, and then stir until the mixture is smooth and glossy. If the chocolate isn't completely melted you can heat it for about 15 seconds in the microwave and stir again.
• Cover with plastic wrap and set the bowl in the refrigerator to cool for about 2 hours, or until the ganache has hardened enough to be scoopable.
• Using a small 1" sized scoop, a melon baller, or a teaspoon, scoop up small amounts of chocolate and set them on a plate. Work with about 10 truffles at a time.
• Roll each truffle around in your palms until it is a smooth ball.
• Roll each truffle in the cocoa powder until they are completely coated.
• Repeat the process with the rest of the truffles, cleaning your hands in between batches.
• You can store the truffles in the refrigerator, and you can serve them chilled or at room temperature.

The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Make it your own ~

• Feel free to adjust the amount of chili to suit your needs, if you’re feeling adventurous, add more cayenne.
• You might try using other hot spices in place of the cayenne ~ try chipotle chili powder, or even hot smoked  paprika.
• You can use milk chocolate as well.

 Don’t forget to pin these Hot Chili Pepper Truffles!