Yield: 1 Servings
howdy all chile aficionados. Remember that notice about the feb. 15 hotluck chez michele in San Francisco? It actually happened and i am still here to tell you all about it, oh, one and a half months or so after all the fanfare.
Combine ⅓ cup whipping cream and 1 Tbsp ground chile* in a 1 to 1½ qt.
pan. Stir over low heat until chile is blended and cream is bubbly. Add 6 oz. chopped bittersweet chocolate and stir over low heat just until chocolate melts and blends with mixture. Taste and add chili as needed. Put in covered bowl and chill 1 ½ to 2 hours, until firm enough to shape.
Working quickly, roll rounded teaspoons of the mixture into 1 inch balls and roll in unsweeted cocoa to coat. Place slightly apart on a plate, cover, and chill until set. Posted to CHILE-HEADS DIGEST V3 #307 by tony.lima@... (Tony Lima) on Apr 27, 1997