Double Trouble Chocolate Truffles
New Mexican red chile is the heat source in this tremendous treat. With the combination of baking chocolate and white chocolate, it's exceptionally wonderful to munch on. Try substituting 2 teaspoons of cayenne powder to heat the truffles up even more.
8 ounces baking chocolate
4 ounces white chocolate chips
2 tablespoons sugar (or more, to taste)
1 tablespoon ground New Mexican red chile (or more, to taste)
½ teaspoon ground cinnamon
1 14-ounce can light sweetened condensed milk
Finely chopped piñon nuts, or substitute pecans
Use a double boiler or fill a 3-quart saucepan three-quarters full with water, and heat until the water is almost boiling. Place both chocolates in a smaller saucepan, then melt them over the hot water, stirring until smooth. Add the sugar, red chile, cinnamon, and milk, mixing until very smooth. Remove the mixture from the heat and let it cool until it is shapeable. Shape the chocolate mixture into 1-inch balls, then roll them in the nuts. Chill the candy in the refrigerator in an airtight tin.