Evil Hot Habanero Chocolate Truffles
By Louis Hernandez

This recipe makes about 24 to 30 truffles

INGREDIENTS:
1/2 cup heavy cream
2 Tablespoons softened unsalted butter
12 oz. semi-sweet chocolate Pastilles (Valhorna) + 8oz. for dipping
1/2 cup cocoa powder, sifted
1 Tablespoon Evil Hot Habanero Sauce

PREP:

1. Heat the cream in a saucepan. Remove from heat. Add the Evil Hot Habanero Sauce.
2. Add the 12 ounces of the chocolate pastilles and incorporate slowly until all of the chocolate has melted.
3. Transfer the mixture to a bowl and allow it to cool to room temperature. Stir occasionally. This takes about 45 minutes.
4. Pour the mixture into a food processor and add the softened butter, puree on high 3 to 4 minutes.
5. Pour the mixture out onto a work surface and work it with a bench scraper, cooling it down, until it begins to firm up.
6. Using a small scoop form the mixture into 1-inch balls and place them on a cookie tray lined with parchment paper. If the mixture is thick enough you can shape it with two spoons or you can fill a pastry bag and pipe them out.
7. Let the Evil Hot Habanero Truffles set up, about 10-15 minutes.
8. Melt just 6 ounces of the chocolate for dipping, remove from heat and add the remaining 2 ounces, stir until it melts and cools down.
9. With one hand dip an Evil Hot Habanero Truffle ball into the melted chocolate. Roll it around in your hand to lightly coat it. Place it on a clean sheet of parchment paper. Repeat until all of them are done.
10. Now roll each Evil Hot Habanero Chocolate Truffle in the cocoa and place on a cookie sheet lined with parchment.
11. Allow the truffles to set about 10 minutes.

These will keep for about 2 weeks in an airtight container.