Oh my, these deliciously decadent truffles from Hari Ghotra make a great addition to an Easter chocfest.
Like most truffles, they are messy to make but in a good, finger licking way.
There is only a faint hint of chilli but if you are not keen then leave the chilli out, they will still be just as scrummy. Or you can always add an extra flavor kick by drizzling a little brandy or chocolate liquer into the mix instead.
CHILLI CHOCOLATE TRUFFLES
250 g good-quality dark chocolate (70% cocoa solids)
125 ml double cream
1 dried chilli
25 g butter
1 pinch of sea salt
50 g good-quality cocoa powder
pinch of chilli powder
Break up the chocolate into small pieces and place in a small bowl.
In a saucepan, heat the cream with the dried chilli until just boiling. Remove from the heat, discard the chilli and add the butter.
Pour the hot cream over the chocolate and add a pinch of chilli powder.
Stir to melt the chocolate then let it sit and stir again. Once it has all melted leave it to cool then cover with clingfilm and refrigerate for about an hour or until it is firm enough to roll into balls. Keep checking though as you don’t want the mixture to set too hard as you will end up with lumps.
Put the cocoa in bowl for rolling.
Scoop out teaspoons of the set truffle mixture and roll them in your hands to make a ball.
Roll them in the cocoa and put them in the fridge to firm up for about 30 minutes.