Chilli chocolate truffles
A wonderful end to dinner with a plate of cheese, or a lovely take-home gift for visiting friends.
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
- Grease a baking tin (approx. 30cm by 12cm) with a little vegetable oil and line with cling film.
- Break the chocolate into smaller chunks to make it melt more easily.
- 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.
- Stir in the butter.
- Pour the mixture into the tin, ensuring it is flat and has filled the corners, and freeze for 1 hour.
- Sieve half the cocoa powder into a large bowl. Turn out the chocolate mixture onto a chopping board and cut into cubes.
- Toss the cubes in the cocoa powder, sieving more over the truffles as you cut them, and transfer them to a plastic bag.
- 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
Comments (26)
5 months ago
Janet
Kay all spice berries are the Whole Berry. You can use Mixed Spice - which is a ground up blend of all spice, cinnamon and nutmeg. I used a teaspoon of this, in place of the whole spice berries and ground cinnamon. They turned out fantastic.
5 months ago
Janet
Kay, the ginger was used as a substitute for chilli.
5 months ago
Kay
I notice on some people's notices it says they used ginger but it dosent mention ginger in the recipie I am a bit confused and what is all spice berries please
5 months ago
Alan
Just made this for the 2nd time and fantastic recipe. This time added 3 dried home grown naga chilli's and they have a real bite to them!! Very easy to follow recipe
5 months ago
Janet
To answer question from Sarah, Cloves are a spice. You can buy them whole or ground up. You find them in the spice section at the supermarket.
This comment was removed by a moderator
5 months ago
Sarah
What does 10 cloves mean?
7 months ago
bridie
made them for my grown up children for Christmas last year and they've already got their orders in for this year - lovely
8 months ago
Sarah
I agree with the above comment-made to directions you can't really taste the spices or chilli, on a blind test Mt husband just thought it was plain chocolate. I would double recipe amounts. Otherwise yummy!
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10 months ago
Homelovingirl31
I made these and put them in the freezer, they are absolutely wonderful! Just about to make another batch! They're divine!
11 months ago
Rachel
@ Bob - I used powdered ginger but I imagine crystallised ginger would also work very well. I've subsequent batches with cayenne pepper as well...
This comment was removed by a moderator
12 months ago
Kathryn
These are very easy to make and very delicous! I am wonderfully surprised at these and recommend then to anyone. The only suggestion I can make is that i can taste the chilli at all so if u do like your heat put a bit more chilli flakes in the recommended.
1 year ago
jinkybhoy07
really lookin forward to making this.....
over 1 year ago
Bob
Hi Rachel, What kind of Ginger did you use? Fresh? Powder? Crystalised? :)
over 1 year ago
Rachel
Absolutely amazing. I've made two batches of these to give as Christmas gifts (swapping out the chilli for ginger in one of the batches, which works incredibly well too). They've been very popular. Really easy to make as well.
over 1 year ago
Emma Coates
Hi - if not kept frozen how long will these last? Thanks.
This comment was removed by a moderator
over 1 year ago
Led
can we have calorific table plz??
over 1 year ago
Nick
Three tips: If the chocolate does split & you've run out of cream you can fix it with an electric whisk. I had trouble getting the frozen chocolate out of the tray even after letting it thaw but found that pulling on the cling film released it - suggest that not oiling it would make it easier because cold oil is very viscous. If you're slow like me, put half the chocolate back in the freezer while you're chopping & dusting the first batch because it gets everywhere once it's started melting. Good recipe.
over 1 year ago
Lynne
Made some very similar last Saturday without the spices and chillies. Will be making this week-end for bar-b-que lokking forward to tasting them!
This comment was removed by a moderator
almost 2 years ago
Maureen
why cant you print the recipes?
almost 2 years ago
Lizzie
Absolutely agree...and I can't believe that they freeze successfully. How wonderful is that ! Making them today. Thanks Tommi !
almost 2 years ago
sue
I really, really wanted to reach into the TV. Looks fabulous cannot wait to cook them myself.