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1
Heat cream and cayenne pepper in small saucepan over medium to medium-low heat.
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2
Do not let boil.
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3
Chop and melt chocolate (for filling) over double boiler (If you're a beginner, a double boiler is just a bowl containing the chocolate over a saucepan with water in it.
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4
The steam from the water heats the chocolate evenly and smoothly.
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5
Make sure there is some space between the water and the bowl, and do not allow too much steam to escape.
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6
If the water condenses and falls back into the chocolate, it will become gritty.
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7
).
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8
Just before boiling, pour the cream into the chocolate and stir well.
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9
Remove from heat and let sit for about two hours.
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10
Beat with an electric mixer until the chocolate becomes stiff.
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11
Pipe the chocolate onto a parchment-paper lined baking sheet (the shape should be similar to that of a hershey's kiss).
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12
Refrigerate the chocolates until firm.
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13
Chop and melt the bittersweet chocolate over a double boiler (for dipping).
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14
Dip each chocolate into the melted chocolate to coat.
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15
Refrigerate until solid.
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16
Chop and melt the white chocolate over a double boiler.
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17
Dip just the tip of each chocolate into the white chocolate.
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18
Refrigerate and serve.
