Chocolate Chilli Truffles

December  8, 2009
2 Ratings
  • Serves 12
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

What You'll Need
  • 100g creme fraiche or soft tofu
  • 200g chocolate (dark or milk)
  • 1/2 - 1 fresh/dried red chilli pepper,deseeded and finely chopped
  • 2-3 tablespoons of honeycomb chunks (or a crunchie bar)
  • Garnishes: Dark cocoa powder, Dessicated coconut, Hagelslag aka Hundreds-and-Thousands, Nougatine, Chocolate flakes
  1. Grate or chop chocolate in small bits.Heat Creme Fraiche or tofu gently and stir to make the mixture soft and liquid.
  2. Add chocolate to cream mixture and stir till it has melted.
  3. Add the chilli and honeycomb chunks to the chocolate mixture and stir well.
  4. Put in a bowl and leave to cool down at room temperature. Then refrigerate for a few hours/overnight so that chocolate thickens.
  5. When you’re ready to make the balls, lay out the garnishes separately …or as you desire.
  6. 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.
  7. 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.
  8. 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.

See what other Food52ers are saying.

  • LeBec Fin
    LeBec Fin
  • Lizthechef
I love food and I'm interested in making space for little-heard voices, as well as celebrating Nigerian cuisine in its entirety.

2 Reviews

LeBec F. February 14, 2012
this is most intriguing. Might you ammend your recipe to clarify what you mean by 'chunks' because in the u.s. chunks are, for many of us, bigger than truffles. Also, kb, does the honeycomb soften eventually, or stay crispy?

one suggestion- you might consider freezing your truffle mixture before rolling. It makes the rolling a lot less messy. (but i have no idea what effect that might have on the tofu ingredient option.)
thanks for this!
Lizthechef October 10, 2010
These look delicious - I love chocolate and chili together!