Cardamom & Chili Chocolate Truffles

Cardamom & Chili Chocolate Truffles

Ingredients:
cream, whipped, cream topping, pressurized
spices, cardamom
spices, chili powder
spartan, real semi-sweet chocolate baking chips,
butter, without salt
alcoholic beverage, distilled, whiskey, 86 proof
cocoa, dry powder, unsweetened

Directions:
Combine the cream, cardamom and chili powder in a small saucepan over medium heat.
Bring to the boil.
Add the chocolate and the butter, and remove from heat.
Set aside, stirring occasionally with a metal spoon, for 5 minutes or until the chocolate melts and the mixture is smooth.
Add bourbon and use a metal spoon to stir until smooth.
Pour the chocolate mixture into a small container (make sure the chocolate mixture is at least 3cm deep).
Place in the fridge for 4 hours or until firm.
Place the cocoa in a deep plastic container.
Dip a melon baller or small metal spoon into boiling water and scoop out 1 ball from the chocolate mixture.
Tap the truffle directly into the cocoa.
Gently shake the container to evenly coat the truffle in cocoa.
Transfer the truffle to a small paper.
Repeat with the remaining chocolate mixture.
Serve with coffee.