Chilli Chocolate Truffles
40Serves
EasyDifficulty
25 MINSPreparation
0 MINSCooking
This recipe is a perfect truffle base which can be adapted with different flavours or coatings. If you are worried about the pinch of chilli, it's easily omitted.
Ingredients
1/2 cup cream
1 teaspoon honey
2 x 6cm strips orange rind
pinch chilli powder
300g dark chocolate, chopped
icing sugar, for dusting
1/2 cup (60g) pistachio kernels, finely chopped
1 teaspoon honey
2 x 6cm strips orange rind
pinch chilli powder
300g dark chocolate, chopped
icing sugar, for dusting
1/2 cup (60g) pistachio kernels, finely chopped
Method
- Combine cream, honey, orange rind and chilli in a small saucepan and bring to a gentle simmer. Remove from heat and take out orange rind. Stir in the chocolate until melted cover and refrigerate for 1 hour.
- Dip a small melon baler or teaspooon into icing sugar and scoop chocolate mixture into balls. Roll in chopped pistachios then refrigerate for 1 hour before serving.
Handy Tips
Tips:
Add 2 tablespoons of chopped raisins soaked in rum to the chocolate mixture
Alternatively roll truffles in:
- Chopped chocolate coated coffee beans
- Finely chopped toasted almonds
- Lightly toasted coconut
- Cinnamon and cocoa mix