“HELP! It’s Valentine’s Day and I haven’t made anything for Mum/Dad/Grandma/Grandpa/Uncle Joe…”
No worries! This chocolate truffle recipe has only three main ingredients and the truffles can be made really quickly. A great way to show someone how much you love them.
Don’t like chilli? Then you don’t have to include it, but it’s a really cheeky idea to include some in the last few truffles you make, to give your favourite grown-up a spicy surprise 🙂 They’ll never know which ones have chilli in them and which ones don’t–tee hee!
- 200g (1 cup) dark chocolate
- 100ml (1/2 cup) double cream (heavy cream)
- 20g butter
- Cocoa powder for dusting
- Pinch of chilli powder (optional)
Let’s Get Going
1. Break up your chocolate into pieces and pop them into a bowl.
4. Cover over and chill both mixes in the fridge for 3 hours, overnight, or as long as you can. You can leave it for less time but it will make the rolling of your truffles more messy!
5. Once your mix has firmed up, take it out of the fridge and put some cocoa powder on a small plate. Use a teaspoon to scoop up some mix and roll it in your hands until you have a rough ball shape. Rolling truffles is messy as you can see 🙂
When packaging, remember to mix up which ones are chilli and which ones are plain–it adds to the fun!
Isn’t Eating Chilli with Chocolate a Bit Weird?
Putting chilli with chocolate is not such a new idea. Around the year 1200, in Central and South America, cocoa was usually prepared as a drink. However, it was also eaten as a kind of porridge, where tribes like the Aztecs would add cereals like maize (corn) as well as chillies to cocoa. They didn’t have sugar, so adding chillies was a way of adding flavour.
Today, many top chefs think that adding chocolate to a dish like chilli con carne makes the sauce richer and more tasty. And in Mexico, a chilli/chocolate sauce called mole (pronounced mole-ay) is often served over meats like chicken.
We’d love it if you would help spread the love, and share this cheeky recipe idea with friends.