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Desserts & Sweets
Just a few simple ingredients come together to make deliciously deep and flavorful truffles with the perfect hint of spice.
10 oz semisweet or bittersweet chocolate chips or bar, chopped
½ cup heavy cream
2 Tbsp Epicurean Butter Cinnamon & Brown Sugar Flavored Butter
¼ tsp cayenne pepper
Cocoa powder or sprinkles, for serving
Chop the chocolate into small pieces, if using chips, chop those, too.
Place chopped chocolate in a heatproof bowl with the Cinnamon & Brown Sugar Flavored Butter.
Place the cream in a small saucepan and heat just until cream begins to simmer.
Pour hot cream over chopped chocolate and let sit for 3 minutes.
Add cayenne pepper. Stir until smooth. If some of the chocolate hasn’t melted, heat gently in a double boiler or in short bursts in the microwave.
Chill in the refrigerator until scoopable, about 1-2 hours.
Use a melon baller or teaspoon to scoop chocolate and use your hands to roll into balls.
Roll truffles in sprinkles or cocoa and set on a parchment-lined baking sheet.
Chill until firm.
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