For my Mexican dinner this evening could not miss the icing spicy on the cake to stay in theme, or the melgar Chupa Chups. A review of the classic chocolate truffles. The combination of bitter chocolate and spicy chilli username is a powerful aphrodisiac in the world ... I also made a variant for coffee drinkers to spicy
Hot Pepper
Ingredients 250g dark chocolate 90%
1 teaspoon chili powder (to be adjusted to taste propio)
100 g butter 3 egg yolks
grains, or coconut Cocoa
Procedure: melt the chocolate in a double boiler, remove from heat and stir in the yolks (room temperature), stirring quickly. put back on heat and stir in butter. Let it cool for an hour (until the mixture is modeled). With the help of a teaspoon into balls and roll in icing sugarmill (or cocoa) type balls. Or to have the hard crust dissolve chocolate and soaked the ball and allow to cool. To decorate I used white chocolate melted with the addition of red dye to make the strips.
the Coffee Ingredients: 500 g.
250 grams of dark chocolate
170 g. of butter
of dry biscuits (or leftover cake)
1 teaspoon ground coffee (always from the determination of betrayal propio)
hazelnuts
Procedure: First good chocolate melts in a water bath to obtain a better soft cream. Then add the butter and coffee. It keeps the pan from fire, crumble into dust the cookies and add to chocolate mixture.
At this point you take everything and put it in the refrigerator for about thirty minutes, until it cools off for good. At this point you take a little dough, form into balls rolled in granulated
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