Chili & Cardamom Truffles

Kicky

• Ready In: 25 mins
• Yields: 30 Each

Ingredients

• 4 1⁄4 ounces  cream
• 1⁄2 teaspoon ground cardamom
• 1⁄4 teaspoon chili powder
• 1⁄4 teaspoon ground habanero chile pepper (or just 3-4 sprinkles)
• 10 1⁄2 ounces dark chocolate
• 1 3⁄4 ounces butter, at room temperature
• 1  ounce  bourbon whiskey
• 2 1⁄2 ounces cocoa powder (if rolling)

Directions

1. Combine the cream, cardamom and chili powder in a small saucepan over medium heat and bring to a boil.
2. Add the chocolate and the butter, and remove from heat.
3. Set aside, stirring occasionally with a metal spoon, for 5 minutes or until the chocolate melts and the mixture is smooth.
4. Add bourbon and use a metal spoon to stir until smooth.
5. Pour into paper cups and refrigerate.
6. OR.
7. Pour the chocolate mixture into a small container (make sure the chocolate mixture is at least 3cm deep).
8. Place in the fridge for 4 hours or until firm.
9. Place the cocoa in a deep plastic container.
10. Dip a melon baller or small metal spoon into boiling water and scoop out 1 ball from the chocolate mixture.
11. Tap the truffle directly into the cocoa.
12. Gently shake the container to evenly coat the truffle in cocoa.