I made this recipe myself…because who else would want spicy chocolate? Well, actually a lot of people! But I specifically had a craving for spicy chocolate ganache in a graham cracker crust, so I made exactly that! But you can also roll this ganache into truffels and cover in cocoa powder for a yummy finger food. You can also whip the ganache into a fluffy spicy frosting for cupcakes! So pick your favorite way to have ganache and make sure to have a glass of milk (or a carton) very close by.
Directions: Chop the chocolate and put in a heat-proof bowl. Heat the cream and the butter slowly until they just start to boil (but be careful to not burn the cream). Pour the hot cream and butter on top of the chopped chocolate. Let sit for 30-60 seconds to start melting the chocolate. Stir until smooth. Add the cayenne to your desired spice level. (I’m nuts and added something like 1 t…but add gradually until you like it!) Then:
(a) pour into a graham cracker pie crust for an intense spicy slice of pie (it’s easier to pour into the crust when it’s still warm).
(b) completely cool and then roll into bite-size balls and then coat in your favorite topping for truffles. (I personally like cocoa powder.)
(c) pour over a cake while still slightly warm for a smooth shiny look.
(d) wait until it is completely cooled and then beat until fluffy for a fluffy, decadent frosting for cupcakes.
Let me know if you make your own spicy chocolate ganache and how you chose to use it!