Chilli Chocolate Truffles
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 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. Omit the cayenne if making them for the kids.
About this Recipe
By: Sheridan Rogers
The recipe for these rich Mexican chilli chocolate truffles was given to me by Victor Pisapia whose restaurant Rattlesnake Grill introduced me years ago to authentic Mexican flavours. I’ve simplified the recipe by rolling the balls in good-quality dark cocoa but you can dip them in courverture chocolate for a more luxurious touch. You’ll need 300g melted dark couverture chocolate. Use a bamboo skewer to hold the truffles then dip them into the chocolate and place onto a lined tray. Refrigerate for at least one hour. They can be frozen for a 2-3 weeks. If they develop a white bloom from the freezer you can roll them in cocoa.
Makes 40 x 12g truffles
- 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
- good-quality dark cocoa, approx 1 cup
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 small 12g balls in the 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: skip this step if you are dipping them in melted chocolate.
Place finished truffles on a flat tray lined with greaseproof paper and refrigerate until firm.