1. Chop the chocolate - if you have chips you can do this in a food processor, if you have a block you can chop with a knife.
2. Heat cream and butter in a pot over medium heat until butter is melted and cream is scalded. Remove from heat and stir in chocolate chips until they are completely integrated and there are no lumps.
3. Pour mixture into a shallow container like a pie dish, cover, and put in the refrigerator. You can leave it in for a couple of hours or overnight - you will know it's ready when a spoonful rolled between your palms will turn into a firm ball (it might be kind of slippery).
4. Process the toffee pieces and a few pinches of cayenne pepper. Sample and add cayenne pepper to taste.
5. Take a spoonful of the chocolate, roll into a ball, and roll in the toffee to coat. Repeat.
You can refrigerate these if you want, but I find they keep at room temperature as well.
I invented this recipe when pondering the possiblities of interesting Valentine's Day truffles.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Dozen (263g)|
|Recipe Makes: 3|
|Calories from Fat: 828 (62%)|
|Amt Per Serving||% DV|
|Total Fat 92g||123 %|
|Saturated Fat 56.2g||281 %|
|Monounsaturated Fat 27.7g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 145.7mg||45 %|
|Sodium 233.8mg||8 %|
|Potassium 603.4mg||16 %|
|Total Carbohydrate 143.1g||42 %|
|Dietary Fiber 8.8g||35 %|
|Sugars, other 134.3g|
|Protein 7.6g||11 %|
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Calories per serving: 1338
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