Recipe for cooking chile chocolate drops

Desserts to Go with Coffee and Tea :: Chocolate Confections

Chile Chocolate Drops

Posted by CookinMom at recipegoldmine.com May 19, 2001

Source: Chile Head Mailing List - Posted by Elsa Altshool 25 Oct 1997

4 Tbsp. butter
1 box powdered sugar
Up to 3 Tbsp. evaporated milk
3 Tbsp. unsweetened cocoa
4 Tbsp. powdered habaneros
1/2 c. chopped pecans or walnuts
Extra powdered chile

In a mixer or processor bowl, combine the butter, sugar and 2 Tbsp. milk. Beat until blended. Add the cocoa and chile. Beat again to blend thoroughly.

If the dough is firm enough, remove it from the bowl and knead more powdered sugar into the dough. If still wet, divide the dough into two parts. Into half of the dough, stir the chopped nuts.

Drop the candies onto a nonstick baking pan, making sm. mounds. Leave the second half of the mixture open to dry further.

The second half of the dough can be rolled into balls 3/4-in. in diameter. Roll each ball in more powdered chile. Put on a baking sheet and let rest at least 1 hour before serving.