Chilli. Chocolate. Truffles.

Perhaps three of the most delicious words ever? Combine them together and you have something extra special. I made these yesterday, and thought I’d share my slightly adapted recipe that make the nicest truffles I’ve had in a long time. If you like chilli chocolate, or chocolate that is warm and cosy and perfect for Autumn, these are worth a try. They’re also ridiculously easy to make, and they really hit that chocolate-y spot.
You will need:
  • 350g of nice dark chocolate
  • 150ml double cream (usually one sized small pot)
  • 1 tea spoon of cayenne pepper (more if you want things extra spicy and yummy)
  • 1 tea spoon of cinnamon
  • Cocoa powder to dust

  • Heat the cream slowly – don’t let it boil. Once warmed up a bit, stir in the cayenne pepper and cinnamon powder
  • Whilst you’re doing that, break up the chocolate and melt the pieces in a bowl over boiling water. Before it’s completely melted, take it off the heat and stir it through until it’s completely melted
  • Mix the cream into the chocolate, and then pour the whole thing out onto a tray
  • Put the tray in the fridge for an hour minimum 
  • When it’s cooled, break the mixture into little balls and roll them quickly into smooth shapes – it melts quickly! 
  • You can dust them in cocoa if you want 🙂
  • Enjoy! In an airtight box, they should last for 4-5 days… if they’re still around by then. 

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