Homemade confectionery is not only a great Christmas gift. With it, you can surprise especially those who have a sweet tooth and expect only fine cookies. The quality of the chocolate is important. Dark chocolate with a cocoa content of 70 percent is ideal. This preciousness wants to be spiced, namely with a chili pepper. As a fruity contrast, the aroma of a lemon is also added. This is how you give your loved ones true moments of happiness…

Melt the chocolate in a water bath. Do not make the water too strong, because too high temperatures rob the chocolate of its beautiful shine and make it look dull.

Thinly grate the zest of the lemon and chop the chili pepper very, very small. Fold both into the melted dark chocolate with the fresh cream. Cool the mixture in the refrigerator for ten to fifteen minutes. It should then be slightly creamy. Mix well again. The trick is to catch the moment when the praline cream is neither too solid nor too thin to be able to be piped just right.

Now fill half of the praline mixture into a piping bag with a star nozzle and press a nice looking rosette into each praline capsule. Place a pistachio on the top for decoration.

Tip: The chili praline quickly becomes two or possibly three new varieties.

You can also replace the lemon peel with untreated orange peel. Instead of the chili pepper, ginger is also suitable for flavoring.

Chocolate Chili Confection

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Instructions:

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