Chili Chocolate Truffles Recipes

SPICY CHOCOLATE TRUFFLES

Steps:

• In a medium saucepot, heat the cream, cinnamon, chili powder and cayenne pepper over medium-low heat until it comes to a simmer. Add the chocolate and stir until the chocolate is completely melted. Transfer to a bowl and chill in the refrigerator until it firms up, 1 1/2 to 2 hours.
• In the meantime, place the toasted coconut, cookie crumbs, cocoa powder and chopped pistachio nuts onto separate small plates.
• Remove the chocolate from the refrigerator and let sit for 30 minutes to soften.
• Using a small ice cream scoop or tablespoon, scoop out the chocolate into the toppings and roll them around to completely coat. Place on a plate and serve. Truffles can be stored in the refrigerator for 2 days in an airtight container.

CHOCOLATE, MINT & CHILLI TRUFFLES

Steps:

• Pour the cream into a pan and heat until just steaming, but not boiling. Put the chopped chocolate and butter in a bowl, pour over the hot cream, and stir until smooth. Add the golden syrup, mint extract and chilli. Chill until firm, about 2 hrs.
• Using a melon baller roll into 1 tsp balls. Roll the balls in chopped almonds and set on a tray. Cover and chill until serving.

CHOCOLATE SURPRISE TRUFFLES

Steps:

• Break the chocolate into little chunks and place in a small bowl. In a saucepan, bring the cream to the boil, add the butter and take off the heat. Pour the cream over the chocolate chunks and leave to stand for a few minutes, giving the chocolate a chance to melt.
• Stir the mixture and leave for another few minutes. Stir it again to make sure it's mixed thoroughly, then cover and refrigerate for at least 2 hours or until set.
• Toast the hazelnuts, bash them up into fine bits and place them in a shallow bowl. Place the cocoa in another shallow bowl. With a teaspoon, scoop out little balls of the set truffle mixture. Roll in the palm of your hand, then in either the cocoa or bashed up hazelnuts to coat.
• When you've used up most of the mixture, stir in the dried chilli. Make the last few (surprise) truffles, then place them in the fridge to firm up for about half an hour before serving them with a cup of coffee or wrapping them as a gift.

CARDAMOM & CHILI CHOCOLATE TRUFFLES

Steps:

• Combine the cream, cardamom and chili powder in a small saucepan over medium heat.
• Bring to the boil.
• Add the chocolate and the butter, and remove from heat.
• Set aside, stirring occasionally with a metal spoon, for 5 minutes or until the chocolate melts and the mixture is smooth.
• Add bourbon and use a metal spoon to stir until smooth.
• Pour the chocolate mixture into a small container (make sure the chocolate mixture is at least 3cm deep).
• Place in the fridge for 4 hours or until firm.
• Place the cocoa in a deep plastic container.
• Dip a melon baller or small metal spoon into boiling water and scoop out 1 ball from the chocolate mixture.
• Tap the truffle directly into the cocoa.
• Gently shake the container to evenly coat the truffle in cocoa.
• Transfer the truffle to a small paper.
• Repeat with the remaining chocolate mixture.
• Serve with coffee.

CHILI-CHOCOLATE TRUFFLES

Steps:

• Combine cream and ground chili in a 1- to 1 1/2-quart pan. Stir over low heat until chili is blended and cream is bubbly. Add chocolate and stir over low heat just until chocolate melts and blends with cream.
• Taste mixture; stir in cayenne to taste if it lacks heat. Pour into a small dish, cover, and chill until firm enough to shape (11/2 to 2 hours).
• Scoop out rounded teaspoonfuls of the chocolate mixture and quickly press and roll them into rough 1-inch balls. Roll in cocoa to coat. Place balls slightly apart on a plate, then cover and chill until firm. Truffles can be stored airtight in the refrigerator up to 3 weeks.