Jane <roscoecat@norway-c.it.earthlink.net>
howdy all chile aficionados. Remember that notice about the feb. 15 hotluck
chez michele in San Francisco? It actually happened and i am still here to
tell you all about it, oh, one and a half months or so after all the
fanfare.
Combine 1/3 cup whipping cream and 1 Tbsp ground chile* in a 1 to 1 1/2 qt.
pan. Stir over low heat until chile is blended and cream is bubbly. Add 6
oz. chopped bittersweet chocolate and stir over low heat just until
chocolate melts and blends with mixture. Taste and add chili as needed. Put
in covered bowl and chill 1 1/2 to 2 hours, until firm enough to shape.
Working quickly, roll rounded teaspoons of the mixture into 1 inch balls
and roll in unsweeted cocoa to coat. Place slightly apart on a plate,
cover, and chill until set. Posted to CHILE-HEADS DIGEST V3 #307 by
tony.lima@toadhall.com (Tony Lima) on Apr 27, 1997
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