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The chili brings out the chocolate flavour. I find ancho chili powder to be the best because it has a hint of chocolate in it, but it is hard to find. Cayenne substitutes well.

Servings: Makes about 18 to 20 smaller truffles.


10 ounces bittersweet chocolate, chopped

¼ cup softened butter

½ cup whipping cream

1 tablespoon honey

¼ teaspoon cayenne


Shaved white and dark chocolate



Place chocolate and butter in a bowl. Bring cream to boil and immediately pour over chocolate and butter.

Stir together gently with a spatula until smooth. Stir in honey and chili. Cool and refrigerate until mixture is set, about 4 hours.

Scoop out balls of mixture 1 to 2 inches in diameter (I like big ones) using a melon baller or tiny ice-cream scoop. Place on a parchment-lined baking sheet. If the mixture is a little soft, use your hands to roll them.

Place shaved chocolate on one plate and cocoa on another. Roll balls in chocolate or cocoa (or some in each) and refrigerate until needed. These freeze well, and can be eaten directly out of the freezer when you have a chocolate moment.

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