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.