Chile chocolate drops
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter |
| 1 | Box powdered sugar | |
| 3 | tablespoons | Evaporated milk; up to |
| 3 | tablespoons | Unsweetened cocoa |
| 4 | tablespoons | Powdered habaneras |
| ½ | cup | Chopped pecans or walnuts |
| Extra powdered chile | ||
Directions
In a mixer or processor bowl, combine the butter, sugar and 2 tablespoons milk. Beat until blended. Add the cocoa and chile. Beat again to blend thoroughly.
If the dough is firm enough, remove it from the bowl and knead more powdered sugar into the dough. If still wet, divide the dough into two parts. Into half of the dough, stir the chopped nuts. Drop the candies onto a non-stick baking pan, making small mounds. Leave the second half of the mixture open to dry further.
The second half of the dough can be rolled into balls ¾ inch in diameter.
Roll each ball in more powdered chile. Put on a baking sheet and let rest at least 1 hour before serving. Posted to CHILE-HEADS DIGEST V4 #173 by "Elsa Altshool" <efalt@...> on Oct 25, 1997