Dark Chocolate Chili Truffle Cinnamon Spoon Food

SPICY CHOCOLATE TRUFFLES

Steps:

• In a medium saucepot, heat the cream, cinnamon, chili powder and cayenne pepper over medium-low heat until it comes to a simmer. Add the chocolate and stir until the chocolate is completely melted. Transfer to a bowl and chill in the refrigerator until it firms up, 1 1/2 to 2 hours.
• In the meantime, place the toasted coconut, cookie crumbs, cocoa powder and chopped pistachio nuts onto separate small plates.
• Remove the chocolate from the refrigerator and let sit for 30 minutes to soften.
• Using a small ice cream scoop or tablespoon, scoop out the chocolate into the toppings and roll them around to completely coat. Place on a plate and serve. Truffles can be stored in the refrigerator for 2 days in an airtight container.

DARK CHOCOLATE-CHILI TRUFFLE CINNAMON SPOON

Steps:

• Combine all ingredients (except cream) in a glass or metal bowl.
• Bring cream to scalding point in a saucepan, and proceed to pour over chocolate mixture.
• Let sit for 30 seconds.
• Stir well with spatula or whisk until all chocolate is melted, and all ingredients are combined.
• Let cool for 4 hours in refrigerator and DO NOT cover bowl.
• At the end of a cinnamon stick, shape truffle mixture into a spoon.
• Let spoons cool in the fridge for 1 hour.
• Over a double boiler melt 1 cup of dark chocolate and dip spoons into it.
• Refrigerate dipped spoons until set - about 20 minutes.
• Brush entire spoon with edible gold dust.