Chilli, ginger and chocolate truffles
Makes 24 | prep 25 mins | total time 55 mins, plus chilling
Chilli, ginger and chocolate truffles
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Makes 24 | prep 25 mins | total time 55 mins, plus chilling
Rate
Nutritional information (per serving)
Calories
100Kcal
Fat
8gr
Saturates
5gr
Carbs
7gr
Sugars
7gr
Fibre
0gr
Protein
1gr
Salt
0.01gr
Ingredients
- 200ml double cream
- ¼-½ tsp crushed chillies, depending on desired heat level
- 200g 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
Step by step
Get ahead
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.
- 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.
- 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. Reheat the infused cream gently until almost boiling, then strain through a sieve on to the bowl of chocolate.
- 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.
-
Tip Adjust the amount of chilli to suit your tastes; ¼ tsp 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.
- 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. Roll in the cocoa until coated, then place on a tray lined with baking paper. Chill in the fridge until ready to serve, or freeze.
Truffles are perfect to make as a present or to wow your guests at a dinner party
