Ingredients for Red Hot Venutians
- 4 ounces bittersweet chocolate
- Heavy Cream
- 1/4 teaspoon cayenne pepper
- 2 ounces white chocolate
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How to Make Red Hot Venutians
- Heat 1/2 cup heavy cream and 1/4 teaspoon cayenne pepper in a small saucepan over medium-low heat. Stir constantly.
- Do not let the mixture boil. Maintain a gentle simmer.
- In a double boiler, melt 8 ounces of high-quality dark chocolate, chopped into small pieces.
- Just before the cream mixture begins to simmer, slowly pour it into the melted chocolate, stirring constantly until smooth and combined.
- Remove from heat and let the mixture cool and thicken for about two hours, or until it reaches a spreadable consistency.
- Beat the chocolate mixture with an electric mixer until it becomes stiff and glossy.
- Line a baking sheet with parchment paper. Pipe the chocolate mixture onto the parchment paper in small mounds, or spoon them onto the sheet. For a more rustic look, skip piping and simply drizzle.
- Refrigerate the chocolates for at least 30 minutes until firm.
- Melt 4 ounces of bittersweet chocolate in a double boiler.
- Dip each chocolate into the melted bittersweet chocolate to coat completely.
- Refrigerate until the bittersweet chocolate is solid.
- Melt 2 ounces of white chocolate in a double boiler.
- Dip the top of each chocolate into the melted white chocolate. Let excess drip off and then place back on parchment paper
- Refrigerate for another 15 minutes and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
1g
Fat
5g
Carbs
0g
