Chili Chocolate Truffles
Minutes Prep time: 20
Minutes Total time: 80
Servings: 24
Difficulty: Intermediate
Minutes Prep time: 20
Minutes Total time: 80
Servings: 24
Difficulty: Intermediate
4 ounces semisweet chocolate, finely chopped
4 ounces bittersweet chocolate, finely chopped
1 tablespoon unsalted butter
1/3 cup heavy (whipping) cream
1/2 teaspoon chipotle chili powder
1/4 teaspoon sea salt
1 envelope (0.85 oz each) Swiss Miss® Simply Cocoa Milk Chocolate Hot Cocoa
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 6 mg | 1% |
Carbohydrate | 7 g | 2% |
Cholesterol | 5 mg | 2% |
Total Fat | 5 g | 7% |
Iron | 2% | |
Calories | 65 kcal | 3% |
Sodium | 29 mg | 1% |
Protein | 1 g | 1% |
Saturated Fat | 3 g | 14% |
Sugars | 6 g | 1% |
Vitamin C | 0 |
Place chocolate and butter in 8x8-inch microwave safe baking dish. Microwave on HIGH 45 seconds; stir. Microwave an additional 30 seconds.
Microwave heavy cream on HIGH 45 seconds; stir in chili powder and salt. Pour hot cream over chocolate and stir until melted and combined. Cover and refrigerate 1 hour or until firm.
Use a melon baller to scoop chocolate mixture and shape into 1-inch balls. Roll each truffle in cocoa. Serve truffles at room temperature.
Powder free latex gloves will make for mess-free rolling.
Chili Chocolate Truffles