Chilli Chocolate Truffles
250g dark chocolate
1/2 cup double cream
Red chilli, halved (scrape seeds out, or if you like very strong chilli heat in your chocolate then leave them in)
1/2 tsp cayenne pepper
Cocoa powder for dustingSlowly bring the cream and red chilli to a boil over a medium heat. Remove the chilli and pour over the chopped chocolate. Add cayenne pepper. Leave to sit for 1-2 mins, then whisk until smooth. Put in the fridge for about an hour to firm up.
With a teaspoon, spoon mounds onto a large baking tray lined with grease-proof paper. You'll get 20-25 depending how large you make the balls. Put back the fridge for 15 mins.
Roll the mounds into balls. Put cocoa in a bowl and roll the balls in it to cover. Put back on the baking tray and chill until set. Store in a airtight container in the fridge.
You can put the individual truffles in little cases if you want pretty presentation, but I just lined small gift boxes with tissue paper, nestled a couple of truffles in there and tied a bow on it - a lovely little gift for a chocolate lover.
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