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1
Preheat oven to 300u00b0F.
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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.
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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.
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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.
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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.
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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.
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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.
