Recipe for getting laid

Getting Laid Chili Truffles (GF)

Base Ingredients

· Unsweetened cocoa

· About 1 cup flour. A combination sweet sorghum flour and tapioca flour works well, or I bet coconut flour would work, too.

· Hannah Spice

· Chili Powder

· Cloves, or Cardamom, or neither.

· ½ cup sugar

· ½ tsp salt

· ¼ cup unsalted Land-o-Lakes butter

· 6 oz bittersweet chocolate, finely chopped. Or, substitute unsweetened chocolate and increase sugar.

· 2 large whole eggs

Ganache Ingredients

· 2 large egg yolks

· 1 cup heavy cream

· 1/8 tsp salt

· 12 oz bittersweet chocolate, finely chopped (or substitute unsweetened chocolate and add sugar).

· Hannah Spice

· Dried chili pepper seeds

Base Directions

· Preheat oven to 350 degrees. Butter enough wax paper to cover the bottom and sides of an 8x8” metal baking pan, dust with cocoa powder and knock out excess.

· Melt butter in a saucepan (or tiny pot), then remove from heat. Add chocolate and whisk until smooth. Add Hannah Spice, chili powder, and other spices if desired. Add eggs 1 at a time, whisking until smooth. Stir in flour.

· Spread batter evenly in baking pan. Bake for 15-20 minutes, until it’s firm but not yet crumbly. Remove from oven and allow pan to cool, at least 2 hours.

Ganache Directions

· Lightly beat yolks in a bowl. Save whites for something else – maybe hollandaise sauce?

· In a saucepan or tiny pot, combine cream with salt. Bring it to a boil, stirring constantly.

· Gradually add cream to the beaten yolks, whisking constantly (if you have two people) or consistently (if you have one).

· Pour the cream/salt/egg mixture back into the saucepan and whisk over low heat until slightly thickened. Do NOT let boil.

· Remove from heat and add chocolate and Hannah Spice, whisking until smooth.

· Pour ganache over the cooled truffle base, while still in the pan, and smooth using a spatula or the back of a metal spoon.

· Sprinkle dried chili pepper seeds across the top of the truffles, so each square inch of truffle has at least a few seeds. This way, they’re beautiful and also clearly spicy. How terrible it would be to bite into a spicy truffle expecting it to be sweet!

· I wonder if paprika would work, for decorating. It’s worth trying. Let me know what you think.

· Press seeds (and paprika, if you like. Or flower petals, or a poem) into the ganache using the back of a metal spoon.

· Cover and chill for at least 5 hours.

· Cut chilled truffles into squares and arrange Adèle-ish-ly. This is when the wax paper comes in handy, so you can lift them all out of the pan at once!

· Feed these to someone with your fingers. Then lick off the excess chocolate. Mmmm.