Chocolate truffles with chili pepper

Ingredients:

• 350 g semi-sweet chocolate, coarsely chopped
• 1 cup heavy cream
• 1 tbsp unsalted butter
• 2-3 drops of chipotle hot sauce
• 1/4 tsp cayenne pepper
• A pinch of coarse salt
• 0.5 tsp vanilla extract
• Red nonpareil for rolling

Preparation:

1. Place the chocolate in a medium bowl. Combine the cream, butter, hot sauce, cayenne pepper, and salt in a small saucepan and heat over medium heat until steaming. Pour the cream over the chocolate and let it sit until completely melted, about 10 minutes. Stir until smooth. If any solid pieces of chocolate remain, microwave it in 20-second increments, stirring occasionally, until melted.
2. Add vanilla extract. Continue stirring until the chocolate mixture is very smooth and shiny. Transfer to a shallow bowl, cover, and refrigerate until completely set, at least 3 hours or overnight.
3. Place the nonpareils in a small bowl. Scoop 1 tablespoon of the set ganache into balls and place on a parchment-lined baking sheet. Cover with plastic wrap and refrigerate until set or ready to serve, 30 minutes or overnight. Roll the truffles in the topping before serving.