Bittersweet Chocolate Chili Pepper Truffle

Rich, delicious, and simple to make, this bittersweet treat pairs wonderfully with The Cowgirl and The Pilot Merlot.


  • 1/2 cup heavy cream
  • 1/4 to 1/2 tsp cayenne chile pepper powder
  • 8 oz gourmet bittersweet chocolate
  • 1/4 cup unsweetened cocoa powder for rolling


  • 1In a small saucepan, heat cream until just simmering. Pour into a microwave-safe mixing bowl.
  • 2Chop chocolate into small pieces and add the chocolate and chile powder directly to the hot cream. Let sit for about 5 minutes, then stir until smooth and glossy. If the chocolate isn’t fully melted, heat for 15 seconds in the microwave and stir again.
  • 3Cover with plastic wrap and set the bowl in the refrigerator to cool for 2 hours or until the ganache has hardened enough to be scooped.
  • 4Scoop up small amounts of chocolate using a teaspoon or small scoop. Roll each truffle around in your palms until it is a smooth ball, then roll in cocoa powder until completely coated. Repeat the process with the rest of the truffles, cleaning your hands in between batches.
  • 5Serve chilled or at room temperature. Store uneaten truffles in the refrigerator for up to 2 weeks.

Pairs Well With

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