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Chilli, ginger and chocolate truffles

by Sarah Alcock

Truffles are perfect to make as a present or to wow your guests at a dinner party.

Adjust the amount of chilli to suit your tastes; ¼tsp provides a pleasant heat without overwhelming the ginger flavour – increase to ½ tsp if you want more of a kick. Make sure that you use chocolate with a high cocoa-solid content, both for flavour and a good consistency.


  • 200ml double cream
  • ¼-½ tsp crushed chillies, depending on desired heat level
  • 200g Taste the Difference Cook's Belgian dark chocolate (76% cocoa solids)
  • 25g butter, diced
  • 2 pieces stem ginger, finely chopped, plus 2 tbsp of the stem ginger syrup
  • 25g cocoa, to coat


  1. Place the double cream and crushed chillies in a pan and bring to just below boiling point. Cover the pan and leave to infuse for 30 minutes.
  2. Break up the chocolate into small pieces. Tip into a mixing bowl and add the butter, stem ginger, ginger syrup and a pinch of salt.
  3. Reheat the infused cream gently until almost boiling, then strain through a sieve on to the bowl of chocolate.
  4. Leave to stand for a minute or so to allow the chocolate and butter to melt, then stir until glossy and well combined. Cover and chill until set, around 3 hours.
  5. Sift the cocoa into a shallow bowl or dish. Use a teaspoon to scoop out a few truffles at a time, then roll into a ball with your hands and drop into the bowl of cocoa.
  6. Roll in the cocoa until coated, then place on a tray lined with baking paper.
  7. Chill in the fridge until ready to serve, or freeze.


The truffles can be made up to a month ahead and stored in an airtight container in the freezer. Remove from the freezer an hour before serving.

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