Chilli Chocolate Truffles
About this Recipe
By: Sheridan Rogers
What Dad can resist chocolate? These rich, irresistible chocolate truffles have a slight chilli hit at the back of the throat and make a perfect gift for Dad for Father’s Day. They’re from my eBook, A Sweet Little Book which you can purchase here and are easy for older children (10 upwards) to make. Once the chocolate mixture had been made and refrigerated, younger kids can help with rolling the balls.
- 70% good quality dark chocolate 340g, broken into pieces
- pure cream 1 cup (250ml/8 fl oz)
- softened unsalted butter 15g
- powdered cayenne chilli 1/2 teaspoon
- dark cocoa approx 1 cup
Makes 40 x 12g truffles Place the chocolate in a heatproof bowl over a saucepan of boiling water and stir until melted over medium heat. Warm the cream slightly in a small pan or in the microwave. Add cream to chocolate and stir well. Add the butter and stir until combined. Sprinkle the powdered chilli into the mixture using a whisk to stir it in. Mix until smooth. Remove mixture from the heat. Pour into a flat baking pan. Cover and refrigerate at least four hours or overnight. To make the truffles, ensure your hands are as cold as possible (place palms on a cold surface or in freezer). Using a teaspoon, scoop some of the firm mixture and shape into a small ball in palms of your hands – this will be quite sticky and you may need to wash your hands occasionally. Rinse them with cold water. Sift cocoa into a bowl. Roll each truffle in the cocoa. Place finished truffles on a flat tray lined with greaseproof paper and refrigerate until firm. Note: if you like, you can make larger balls, but they are very rich! They can be frozen for a 2-3 weeks – roll them in more cocoa if needed.