Chocolate Chili Truffle

For the chocolate chili truffles, coarsely chop the milk chocolate and half of the dark chocolate coating. Slit the vanilla pod lengthwise and scrape out the pulp. Heat cream with sugar and vanilla pulp in a saucepan. Add chopped couverture, chocolate, butter and chili and melt over low heat – do not heat the mixture above 50 °C. Place in a piping bag fitted with a fine nozzle and inject the hollow shapes to just below the rim.

Pour a little melted, tempered couverture into the piping bag and seal the filling openings of the hollow praline bodies with a small dab (remove excess couverture with a spatula). Let the pralines cool in the refrigerator.

Prepare the remaining couverture for the dipping mass or use pre-made dipping mass from a specialty store. Dip the truffles one by one into the dipping mass using a praline fork. Drain slightly and roll back and forth on the draining rack to create the typical praline pattern. Cool on a baking sheet lined with parchment paper. Roll the chocolate chili truffles in cocoa powder, place in paper sleeves and store in a cool, dark place. Consume within 2 weeks.

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