Dark-Chocolate And Chilli Truffles Recipe

Text and production Elaine Coaton Eksteen Photographs Warren Heath Ingredients and Directions: For the ganache filling:

  • 400g fresh cream
  • 60g golden syrup
  • 25g fresh chillies
  • 640g dark chocolate
  • 60g butter
Pour the fresh cream and syrup into a pot and bring to a boil, then add chillies and remove from heat. Cover the bowl with clingfilm and set aside for 30 minutes to allow flavours to develop. In the meanwhile place the dark chocolate in a large glass bowl on top of a pot of just-boiled water and allow it to melt. Stir cream mixture then pour through a strainer, pressing chillies to release flavour. Warm cream mixture gently and add to melted chocolate to form a smooth mixture. Add butter. Let it cool for two hours then, using a piping bag, pipe chocolate mixture into long log shapes on a wax-paper-lined baking tray. Allow to cool overnight. Ingredients for coating:
  • 600g dark chocolate
  • 500g cocoa powder
Cut the logs into small pieces and make balls. Melt the dark chocolate, dip the balls into it and then roll them in cocoa powder. Makes about 60 This article was originally featured in the March 2010 issue of House and Leisure.