Chile Mocha Truffles

• Produce

  • 1 tsp Red chile flakes

• Canned Goods

  • 1 cup Heavy cream or coconut cream* (see recipe notes

• Baking & Spices

  • 12 oz Bittersweet chocolate chips
  • 1/8 tsp Cayenne

• Beer, Wine & Liquor

  • 1 1/2 oz Coffee liqueur

Found on champagne-tastes.com

Description

Directions

• Bring cream to a boil and immediately remove from heat. Add chocolate, and stir until creamy. Add chile flakes, cayenne, and coffee liqueur.
• Set chocolate ganache in the fridge to set for at least an hour.
• Using a melon baller or spoon, roll out small 1 balls of chocolate.  Use the tips of your fingers to roll truffles and smooth out any bumps.
• Roll truffles in coating of choice.  If using unsweetened cocoa powder to dust, mix with sugar before coating.
• Store truffles in the fridge, and keep cool while serving to avoid melting.