Ingredients
10 ounces bittersweet chocolate
4 tablespoons unsalted butter
1 1/4 cups heavy cream
1/4 teaspoon hot chili powder
2 tablespoons absolut peppar
cocoa powder, for coating
red peppers, for garnish
Preparation
Put the chocolate, butter, cream, and chili powder in a heat-proof bowl, and set it over a saucepan of simmering water. Heat until melted, stirring occasionally. Add the vodka. Pour into a shallow tray, and refrigerate until firm. Scoop out teaspoons of the mixture, roll into balls, and chill again. Carefully dip each truffle in the cocac, then chill until the cocoa sets. Garnish with peppers. Makes about 20.
