Mexican Food Made Simple

Chilli chocolate truffles

A wonderful end to dinner with a plate of cheese, or a lovely take-home gift for visiting friends.

Chilli chocolate truffles

I would recommend doubling or tripling this recipe and storing them in the freezer to pull out in times of need.  They make a wonderful end to dinner with a plate of cheese, or a lovely take-home gift for visiting friends.

Cooking time: 10 minutes + 1 hour freezing

Ingredients

500g dark chocolate (70% cocoa solids)
200g chocolate (at least 40% cocoa solids)
A good pinch of ground cinnamon
2 allspice berries
10 cloves
½ teaspoon chilli flakes  
425ml double cream
30g butter
50g cocoa powder

Method

  1. Grease a baking tin (approx. 30cm by 12cm) with a little vegetable oil and line with cling film. 
  2. Break the chocolate into smaller chunks to make it melt more easily.
  3. Grind the spices and chillies with a pestle and mortar, and heat with the double cream in a heavy-bottomed pan.  Add to the chocolate in a heat-proof bowl and stir in.  If you melt the chocolate with cream that is too hot, the chocolate will split, in which case you will need to stir a few tablespoons of cold cream into the melted chocolate.  If the chocolate does not melt completely, suspend the bowl over a pan of gently simmering water to warm the chocolate gently.
  4. Stir in the butter.
  5. Pour the mixture into the tin, ensuring it is flat and has filled the corners, and freeze for 1 hour. 
  6. Sieve half the cocoa powder into a large bowl.  Turn out the chocolate mixture onto a chopping board and cut into cubes.
  7. Toss the cubes in the cocoa powder, sieving more over the truffles as you cut them, and transfer them to a plastic bag. 
  8. Store in the fridge or freezer.

Recipes from Mexican Food Made Simple by Thomasina Miers © Thomasina Miers 2010, published by Hodder & Stoughton

Photographer Claire Wilks © Blink Films 2011