Chilli Chocolate Truffles


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Chilli Chocolate Truffles 

By Effie Woods

I’m relatively new to dark chocolate. I just didn’t get it before. Milk chocolate in its many costumes was my thing. Mint Aero and Minstrels were my downfall. But discovering dark chocolate was a revelation. When I came over to the dark (chocolate) side I started to notice how excessively sweet milk chocolate can be, and how mild the actual chocolate taste is in most commercial bars. Don’t get me wrong, I can still hoover up a Galaxy in about 4 seconds flat but a good quality dark chocolate with a high cocoa content can satisfy my choco-craving with just two squares (rather than a whole whopping bar) and feels more decadent, but not as naughty.

This recipe is a keeper. Great for gifts, or for days when you just want to spoil yourself.

INGREDIENTS
* 250g dark chocolate
* 1/2 cup double cream
* Red chilli, halved (scrape seeds out, or if you like very strong chilli heat in your chocolate then leave them in)
* 1/2 tsp cayenne pepper
* Cocoa powder for dusting

METHOD
1.
 Slowly bring the cream and red chilli to a boil over a medium heat. Remove the chilli and pour over the chopped chocolate. Add cayenne pepper. Leave to sit for 1-2 mins, then whisk until smooth. Put in the fridge for about an hour to firm up.

2. With a teaspoon, spoon mounds onto a large baking tray lined with grease-proof paper. You’ll get 20-25 depending how large you make the balls. Put back the fridge for 15 mins.

3. Roll the mounds into balls. Put cocoa in a bowl and roll the balls in it to cover. Put back on the baking tray and chill until set. Store in a airtight container in the fridge.

4. You can put the individual truffles in little cases if you want pretty presentation, but I just lined small gift boxes with tissue paper, nestled a couple of truffles in there and tied a bow on it – a lovely little Christmas gift for a chocolate lover.

Effie Woods

Effie is an actress, writer and foodie. She lives in London with her husband and cat.

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