Use ancho chili powder if possible (it has a hint of chocolate in it), but any chili will bring out the chocolate flavor in these truffles. These also freeze well and can be eaten directly out of the freezer whenever you have a chocolate moment.
Makes 18 to 20 small truffles
- ½ cup whipping cream
- 10 oz (300 g) bittersweet chocolate, coarsely chopped
- ¼ cup butter, at room temperature
- 1 tbsp honey
- ¼ tsp ancho chili powder or cayenne
- Grated dark or white chocolate
Bring cream to a boil in a small pot over low heat. Immediately pour cream over chocolate and butter and stir until smooth. Stir in honey and chili powder. Cool and refrigerate until set, about 4 hours.
Make truffles 1 to 2 inches in diameter by scooping out balls of chocolate mixture with a melon baller or small ice cream scoop. Place balls on a parchment-lined baking sheet. If mixture is a little soft, use your hands to roll balls.
Place shaved chocolate on one plate and cocoa on another. Roll half the balls in chocolate and half in cocoa and refrigerate.