Chilli chocolate truffles
These decadent truffles are easiest to make in big batches and you can store them in the freezer until you need them. They are brilliant for packing into boxes and giving as presents to friends
SERVES
12
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
5
MINUTES
Ingredients
500g dark chocolate (70% cocoa solids)
200g dark chocolate (50% cocoa solids)
good pinch of allspice
good pinch of ground cinnamon
10 garlic cloves
1 tsp dried chilli flakes (optional)
400ml double cream
30g butter
2 tbsp dark rum or whiskey or brandy
50g cocoa powder
Method
Grease a 30x12cm (or thereabouts) baking tin with a little vegetable oil and line the tin with cling film.
Grind the allspice, cinnamon, cloves and chilli using a mortar and pestle.
Gently heat the double cream and the ground spices in a heavy-bottomed pan. When hot but not boiling, add to the chocolate in a bowl and stir through. It’s important the cream does not boil because if you scald the chocolate you will have to throw everything away and start again. If the chocolate has not melted completely, suspend your bowl over a pan of simmering water and melt any last chunks.
Stir in the butter and rum.
Pour the chocolate mixture into the tin, ensuring the top is level and the mixture has filled the corners. Freeze for an hour.
To finish, sift the cocoa powder into a large bowl. Remove the chocolate from the freezer and carefully turn out onto a chopping board. Peel back the cling film and cut into 2-3cm cubes, then toss gently in the cocoa powder. Store in a plastic bag in the freezer until you want to use them.
Note: if you use all 70% cocoa solids to make these truffles, you will need to add 1 tablespoon golden syrup to the mixture, or the chocolate will be too rich and bitter.
This recipe is from Mexican Food Made Simple by Thomasina Miers, published by Hodder & Stoughton
