Chili Chocolate Truffle Pops

1. 1

   Preheat oven to 300u00b0F.

2. 2

   Stir 7 oz chocolate and heavy cream in a small saucepan over low heat until smooth. Remove from heat and stir in chopped chili. Transfer to a small bowl, cover and chill for 3 hours.

3. 3

   Meanwhile, arrange thinly sliced chili on a baking tray lined with parchment paper. Bake for 10 mins, or until chili is dehydrated but still red. Let cool on tray. Combine sugar and 1/4 cup water in a small saucepan. Stir over medium heat until sugar is dissolved. Bring to a boil. Boil, without stirring, for 10 mins, or until caramelized. Remove from heat and let bubbles subside. Tint red with food coloring then pour over chili on tray. Let cool.

4. 4

   Working with 1/4 of the chili-chocolate mixture at a time (keep remaining mixture in the refrigerator), roll heaped teaspoonfuls of mixture into balls. Place on a baking tray lined with parchment paper. Chill truffles for 1 hour, or until firm.

5. 5

   Melt remaining chocolate in a medium heatproof bowl set over a medium saucepan of simmering water (don't let water touch base of bowl). Working with 1 truffle at a time, dip a toothpick or cocktail stick in melted chocolate then stick into truffle. Arrange on a baking tray and chill for 30 mins.

6. 6

   Working with 1 truffle pop at a time, dip into chocolate, letting excess drip off. Stand upright in a styrofoam block until almost set.

7. 7

   Break chili caramel into small shards. Push 2-3 pieces into bottom of each truffle, just as chocolate coating begins to set. Using small tweezers, decorate truffle pops with gold leaf. Serve within 2 hours of making.

* Per serving · 4 servings · Values may vary.