Author Notes
Truffles are amongst the easiest and nicest chocolate treats to make; You can make up the mix the day before if you're short of time and then roll the truffles out when you're ready! Tips: You can stud them with dried fruit and nuts by pushing them to the centre for a nice surprise. I've put soft coconut cubes in some. Using white powders like icing sugar and aniseed powder don’t work, they dissolve into the chocolate…and don’t look the best: they taste great though. —Kitchen Butterfly
Ingredients
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100g creme fraiche or soft tofu
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200g chocolate (dark or milk)
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1/2 - 1 fresh/dried red chilli pepper,deseeded and finely chopped
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2-3 tablespoons of honeycomb chunks (or a crunchie bar)
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Garnishes: Dark cocoa powder, Dessicated coconut, Hagelslag aka Hundreds-and-Thousands, Nougatine, Chocolate flakes
Directions
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Grate or chop chocolate in small bits.Heat Creme Fraiche or tofu gently and stir to make the mixture soft and liquid.
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Add chocolate to cream mixture and stir till it has melted.
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Add the chilli and honeycomb chunks to the chocolate mixture and stir well.
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Put in a bowl and leave to cool down at room temperature. Then refrigerate for a few hours/overnight so that chocolate thickens.
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When you’re ready to make the balls, lay out the garnishes separately …or as you desire.
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Using a teaspoon, measure out a portion of the (refrigerated) chocolate mixture. Roll it between your palms to form a round ball. Repeat with the other balls until the chocolate mixture is all used up.
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Dip each truffle ball into a garnish, roll round to coat and then set on a flat plate or in a tin. Refrigerate till ready to serve.
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The results: Lovely, chocolatey with a hint of spice and some crunch with not a lot of heat but the pleasure it gives…and the sense of accomplishment which can’t be quantified.
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