Hot chocolate treats
In my garden column in The Baltimore Sun today, I talk with Joe and Alison Schweiger of Hampden in Baltimore about their postage-stamp-sized pepper patch, and the award-winning hot peppers they produce every year for the Maryland State Fair.
Joe is the cook in the family, while Alison handles the garden chores. So it is Joe who must find something to make with all those hot peppers. He is pretty resourceful. Here's a cookie recipe from Joe.
Yes. A cookie recipe, made with the Chocolate Trinidad habanero pepper shown here.
Chocolate Habanero Fireballs
1 (12-ounce) package semi-sweet chocolate chips
1/4 cup butter
1/2 cup almonds, finely chopped (toasted if desired)
2 tablespoons plus 1 teaspoon dark rum (Myers’s or Gosling 80 proof preferred)
1 Chocolate Trinidad seeded and finely chopped (or other habanero pepper
1/3 cup Splenda
Melt chocolate and butter in a small saucepan over low heat. Stir in almonds, rum and chopped habanero and mix well. Refrigerate mixture about 15 minutes. Shape into 1-inch balls, then roll in Splenda to coat. Store in refrigerator.
It is suggested you wear rubber gloves when chopping the pepper and while shaping the balls.
Makes about 3 dozen.
Photo credit: Baltimore Sun/Karl Merton Ferron
Comments
Ms. Reimer, I think there may be some typos in the recipe. In the instructions, there is butter listed, but none on the ingredient list. Also walnuts listed in the instructions but not on the ingredient list.
These errors make me wonder what else might be left out of the recipe. You don't have to print this comment, but could you please correct your blog post? Thanks very much!
Sorry, Ginnie!!!! I will get this fixed! -- Susan
Posted by: Ginnie | August 27, 2009 11:31 AM
And after you put them in the fridge, do they get baked???
Nope!
Posted by: Dahlink | August 27, 2009 5:19 PM