THAI CHILE TRUFFLES

Ingredients

• 1 1/4 cups dark chocolate chips
• 1/2 cup whipping cream
• 2 Thai red chile peppers, halved (with seeds)
• 2/3 cup sweetened shredded coconut, toasted

Directions

1. Place chocolate chips in a heatproof bowl; set aside.
2. Combine cream and chile peppers in a small saucepan. Bring to a simmer over medium heat, stirring frequently. Do not boil.
3. Strain hot cream mixture through a fine sieve into bowl with chocolate, pressing on chile peppers and seeds; discard chile peppers and seeds. Using a whisk, stir until chocolate is melted and mixture is smooth.
4. Pour mixture into a pie plate so that it cools quickly. Refrigerate until firm enough to handle, about 15 - 30 minutes.
5. Shape mixture into 1 inch balls.
6. Place coconut in a second pie plate. Roll balls in coconut until coated.
7. Store, layered with wax paper, in an airtight container in refrigerator for up to 1 week. May be frozen.