Chili & Cardamom Truffles

Name: Chili & Cardamom Truffles
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 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)

Submitted by Ambervim

"Kicky"

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Ready In:: 25mins
Ingredients:: 8
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

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