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