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THAI CHILE TRUFFLES
These dark chocolate truffles get some real kick from a couple of Thai red chile peppers. Give them as a gift to the spice lover in your life.
Yield: Makes about 20.
July 02, 2019
THAI CHILE TRUFFLES
Ingredients
- 1 1/4 cups dark chocolate chips
- 1/2 cup whipping cream
- 2 Thai red chile peppers, halved (with seeds)
- 2/3 cup sweetened shredded coconut, toasted
Directions
- Place chocolate chips in a heatproof bowl; set aside.
- Combine cream and chile peppers in a small saucepan. Bring to a simmer over medium heat, stirring frequently. Do not boil.
- Strain hot cream mixture through a fine sieve into bowl with chocolate, pressing on chile peppers and seeds; discard chile peppers and seeds. Using a whisk, stir until chocolate is melted and mixture is smooth.
- Pour mixture into a pie plate so that it cools quickly. Refrigerate until firm enough to handle, about 15 - 30 minutes.
- Shape mixture into 1 inch balls.
- Place coconut in a second pie plate. Roll balls in coconut until coated.
- Store, layered with wax paper, in an airtight container in refrigerator for up to 1 week. May be frozen.
Nutritional analysis per truffle:
95 calories, 7 g fat, 0.7 g protein, 8.4 g carbohydrate, 0.9 g fibre, 13 mg sodium
Tip:
Hot peppers cause severe skin and eye irritation. Wear disposable gloves when handling hot peppers and avoid touching any exposed skin.