Chocolate Chili Chocolates

For the chocolate chili pralines, boil chili in cream, dissolve 200 g chopped dark couverture in it and stir in butter.

Pour the mixture into praline molds and let cool. Melt a little of the dark couverture and spread over the chili mixture (makes the “base”).

Lift cooled chocolates out of molds and pour remaining melted dark chocolate coating over them. Decorate with milk chocolate coating and / or white chocolate coating to taste.

The chocolate chili pralines are ready

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