Chili & Cardamom Truffles

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

   Pour into paper cups and refrigerate.

6. 6

   OR.

7. 7

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

8. 8

   Place in the fridge for 4 hours or until firm.

9. 9

   Place the cocoa in a deep plastic container.

10. 10

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

11. 11

    Tap the truffle directly into the cocoa.

12. 12

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

* Per serving · 4 servings · Values may vary.

No additional tips available.