Cardamom & Chili Chocolate Truffles

1. 1

   Combine the cream, cardamom and chili powder in a small saucepan over medium heat.

2. 2

   Bring to the boil.

3. 3

   Add the chocolate and the butter, and remove from heat.

4. 4

   Set aside, stirring occasionally with a metal spoon, for 5 minutes or until the chocolate melts and the mixture is smooth.

5. 5

   Add bourbon and use a metal spoon to stir until smooth.

6. 6

   Pour the chocolate mixture into a small container (make sure the chocolate mixture is at least 3cm deep).

7. 7

   Place in the fridge for 4 hours or until firm.

8. 8

   Place the cocoa in a deep plastic container.

9. 9

   Dip a melon baller or small metal spoon into boiling water and scoop out 1 ball from the chocolate mixture.

10. 10

    Tap the truffle directly into the cocoa.

11. 11

    Gently shake the container to evenly coat the truffle in cocoa.

12. 12

    Transfer the truffle to a small paper.

13. 13

    Repeat with the remaining chocolate mixture.

14. 14

    Serve with coffee.

* Per serving · 4 servings · Values may vary.

No additional tips available.