Decadent chocolate truffles that bring the heat!
- 1 teaspoon chili flakes*
- 120g dark chocolate or couverture
- 120g milk chocolate or couverture
- 240ml heavy cream (1 cup)
- 30g butter, softened
- 300g dark couverture or chocolate for dipping,
- cocoa powder for rolling, sifted
- Using a pestle and mortar, grind the chili flakes to a powder. Chop the dark and milk chocolate into small pieces and set aside.
- In a small saucepan, bring the heavy cream to a boil and remove from heat. Add in the ground chili flakes and chopped chocolate and stir until smooth.
- Let the ganache cool for about 2 hours in the fridge, until it has set but still can be stirred.
- Add the butter to the ganache, and using a hand mixer, beat until smooth. Line a baking sheet with parchment paper.
- Using a piping bag fitted with a Wilton 1A tip, pipe the chocolate ganache in circles onto the parchment paper. Let the truffles chill for 30 minutes in a cool place, then flatten the tips with your finger.
- When the truffles have fully set, chop the chocolate into small pieces and melt over a double boiler. ** Add some of the melted chocolate onto your hands and coat the truffles by rolling them on the inside of your palms. Immediately roll the truffles in cocoa powder and place onto a baking sheet and let them cool completely.
- Store in the fridge and serve chilled.
*If subbing with fresh chilis, cut 3 medium spicy chilis into small pieces and infuse in the warm heavy cream for about 10-15 minutes until you reached the desired level of heat, then sieve out the chili pieces and add the chocolate.
**The melted chocolate should be no warmer than room temperature when you coat the truffles.
Store truffles in an airtight container in the fridge for up to 3 weeks.