Last night I made the Double Trouble Chocolate Truffle recipe from The Complete Chile Pepper Book.
It started easy--I had all the ingredients on hand.
The instructions were pretty easy to follow. First I put the milk and dark chocolate in a small pot.
Then I placed the pot inside of a larger pot full of boiling water. I mixed in the sugar, chile pepper, cinnamon, and condensed milk until it was smooth.
The recipe then said: “Let cool until it’s shapeable.” Hmm. I had never had to let chocolate cool before, so I didn’t understand that it took quite a while. Three hours in fact! So, make sure you start making these a lot earlier than 8 pm.
After they cooled, I shaped them into small balls (and ovals, and some other random shapes unintentionally) and rolled them through chopped pecans.
And they looked like this.
And, we looked like this eating them.
Kathryn Juergens, sales and marketing associate
Recipe from The Complete Chile Pepper Book