updated Feb 2022
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| Chilli Chocolate Truffles with fresh chilli garnish 'Perfect. Heat & a kick of chilli without harshness in silky chocolate' Tasters |
Mixing chilli with chocolate is nothing new. Mexicans and Latin Americans do it all the time, gorgeously, in drinks, treats and even meat casseroles.
67's recipe is more European-style -- sophisticated but delicate. There's a little less fire but enough of a slow, gentle burn to enhance the deep undertones of dark chocolate.
And prep is super-simple -- no wresting with small truffle balls; just turn the truffles out of the pan and cut into small rectangles.
They are perfect after fireworks as a warming sweet treat or dropped into hot chocolate but kids should have a non-spicy version (alternate recipe below.)
Cost: £2.50
Makes: 24 to 30 truffles
Ingred:
200gm/7oz 70% cocoa-butter dark or bittersweet chocolate (67 prefers M&S or Amazon's Callebaut)
200ml double cream
35gm/1 1/4 oz unsalted butter
1 med-large dried chipotle chilli*, steeped in boiling water 3-4 mins & drained
1/2 tbsp cinnamon
1/4 tsp cayenne powder
1/4 tsp salt
Note: for the full effect of the spices, don't stint on the cayenneGarnishes: cocoa powder; slivers of fresh red/yellow chillis, seeds & membranes removed (opt)
Method:
- Chop chocolate finely - use a knife not a processor; set aside
- Melt cream & butter in a med saucepan over med-low heat until the butter melts & small bubbles appear around the edge of the pot; watch it carefully; don't let it boil
- Take it off the heat; add chipotle chilli, stir in cinnamon, cayenne & salt; transfer to a clean bowl; cover loosely, allow to steep 2 hours.
- Start with a clean pan.
- Remove chipotle chilli from cream; add a few tablespoons of cream and reheat until steam rises and small bubbles appear around the edge of the pot; DO NOT ALLOW TO BOIL; the task is to make the cream hot enough to melt the chocolate when it's added but not so much that the cream boils
- Remove from heat
- Add the chocolate in thirds, stirring with a whisk, making sure each addition is completely melted before you add the next third
- Pour into a container 8 inches x 8 inches/20cm x 20cm or equiv lined with a double layer of clingfilm pushed into the corners
- Cool to room temperature, clingfilm; refrigerate 4 hours or overnight.
- When set, turn chocolate out onto greaseproof paper sprinkled with cocoa; remove clingfilm; cut into 24 equal pieces with a sharp knife dipped in very hot water
- Sift more cocoa over the bricks until they are well covered
- Decorate some bricks with finely sliced fresh chilli (opt)
- Serve with serviettes; freeze up to one month
Comments:
- 'Perfect.' Local council candidate
- 'Mmm. I can taste the chilli but it's not hot; the warmth hits the back of the tongue. The truffles are dark and lovely, rich and velvety.' The delightfully youthful Judy, aromatherapist & reflexologist for hospital cancer patients
- 'A warming heat without the harshness of chilli in smooth, lovely chocolate.' Political Agent
- 'The final version of 3 is lovely; I like the heavier dusting of cocoa powder and there's more of a kick of chilli afterwards.' Senior office Woman Friday
- Child friendly option - use milk baking chocolate; replace spices with 1/2 tsp vanilla essence or orange or peppermint essence; when set & cut into bricks, coat individually in cooled melted white baking chocolate; drizzle with orange or red icing (1/2-1 tbsp milk to 3 tbsp icing sugar)
- obviously you can make round truffles but bricks are quicker & easier
- *dried chipotles are not outrageously expensive & pep up other dishes; 67's came from Waitrose
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