Chocolate Chile Truffles

Although these have chile peppers in them, they are not hot. The warmth of the chile takes note at the end, but the heat is not overpowering.

Ingredients:

• 2/3 cup coconut milk
• 2 dried chile de arbol peppers, sliced lengthwise
• 1/2 cup semisweet chocolate chips
• 1/2 cup bittersweet chocolate chips
• 1/4 cup unsweetened cocoa powder

Directions:

Place coconut milk and dried chile peppers in a 2 qt saucepan, bring to a boil and simmer 3 minutes. Place chocolate chips in a medium microwave safe mixing bowl. When milk mixture is done simmering, pour over chocolate, using a sieve to capture chile peppers and seeds. Mix well as mixture begins to melt. Microwave chocolate truffle mixture for 20 seconds and stir. Repeat again until mixture is melted through and is smooth. Place in fridge to set, about 3 hours. Remove from fridge and line a small baking sheet with parchment paper. Using a melon baller, or very small ice cream scoop, scoop out truffle mixture and form into balls. Place back in fridge to finish setting, about 30 minutes. Just before serving, roll in cocoa powder and place in a serving dish.

Number of Servings: 20 truffles

Notes from the Cook: