Chilli Chocolate Truffles

February 13, 2012
Author Notes

This is the first candy recipe I'd ever tried, and it was so easy I've made them again and again. This Christmas I made a huge batch - they make wonderful gifts. The heat of the chilli and cayenne work wonderfully with the dark chocolate and make it a very grown up treat.

I'm relatively new to dark chocolate. I just didn't get it before. Milk chocolate in its many costumes was my thing. Mint Aero and Minstrels were my downfall. But discovering dark chocolate was a revelation. When I came over to the dark (chocolate) side I started to notice how excessively sweet milk chocolate can be, and how mild the actual chocolate taste is in most commercial bars. Don't get me wrong, I can still hoover up a Galaxy in about 4 seconds flat but a good quality dark chocolate with a high cocoa content can satisfy my choco-craving with just two squares (rather than a whole whopping bar) and feels more decadent, but not as naughty... —ew

  • Makes 20 - 25 truffles
  • 8 ounces good quality dark chocolate
  • 1/2 cup double cream
  • 1 large red chilli (halved and seeds scraped out)
  • 1/2 teaspoon cayenne pepper
  • 1 pinch salt
  • 3 tablespoons cocoa powder for dusting
In This Recipe
  1. Slowly bring the cream and red chilli to a boil over a medium low heat.
  2. Remove the chilli from the cream and pour over the chopped chocolate, cayenne pepper and salt. Leave to sit for 1-2 mins, then whisk until smooth. Put the bowl in the fridge for about an hour to firm up.
  3. After an hour, remove from the fridge. With a teaspoon, spoon mounds onto a large baking tray lined with grease-proof paper. You'll get 20-25 depending how large you make the mounds. You can but the tray back in the fridge for about 15-20 mins, to firm the mounds a little.
  4. Roll the mounds into balls between your palms. Put cocoa powder in a bowl and roll the balls in it to cover. Put back on the baking tray and chill until set. Store in a airtight container in the fridge.
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