« Back to Recipe  Chocolate Chili Almond Truffles Recipe
Serves / Yields  about 3 dozen truffles  Preparation
Instructions  Take 9 ounces of the chocolate and chop it into
small pieces. Place in a bowl with the butter, corn syrup,
arrowroot, baking soda, chili powder and extract. In a saucepan,
bring the heavy cream to a boil, and slowly pour over the
chocolate mixture, stirring constantly until all the chocolate
has melted and is smooth. Chill the chocolate overnight (or in
the freezer for a few hours) until it is the consistency of a
thick frosting.  Cut the remaining chocolate into small pieces
and melt it over a double boiler. While this is melting, scoop
the refrigerated chocolate mixture into little balls and roll
until even. Quickly dip the balls into the melted chocolate to
coat, and return to the refrigerator.  Place the dutched cocoa
and almonds in a food processor and pulse together until
blended. Remove truffles from the fridge and roll in the cocoa-
almond mix.  Helpful Hints  Chocolate melts if