• 275 gram pure dark chocolate ( min 60-70% )
  • 50 gram cream butter in cubes
  • 3 dl cream
  • 1 3/4 tsp pasilla powder (chili negro )
  • 2 tbsp chocolate liqueur or cognac
  • 2tbsp reaL cacao powder (unsweetened ) mixed with
  • 1/2 tsp pasilla powder and
  • 1 tbsp icing sugar to role the truffles into.
  • CANDIED CHILI
  • 250 gram sugar
  • 3dl water
  • 3 big chili pepper red
Chocolate truffles have been around for a long, long time, pleasing discerning palates the world over, and delighting both children and adults with their tasty cocoa-infused goodness.
METHOD
  • Melt the chocolate with the cream butter,cream and chili powder “au bain marie”
  • the mass needs to be slowly heated to a tepid temperature
  • stir once in a while  (don’t stir too much ! )
  • add liqueur and let it cool down till it becomes a bit thicker
  • put the mass in a mixer and whisk it on high speed for about 3 minutes
  • let to mass get stiff in the fridge
  • take a tea spoon and form little balls out of the mass and put them all on a plate to chill
  • mix the cacao with the chili and put it through a strainer so and on a plate
  • role the truffles into the cacao chili powder and chill afterwards
  • put them in a Tupperware box well sealed
  • before serving take them out 5 minutes before
  • you can keep these truffles for about 2 weeks in the fridge or 1 month in freezer
  • cut the chili in long very thin sliced cuts
  • add 3 dl water into a pan with the sugar and simmer the chili about 1 min into the syrup
  • leave the chili in the syrup overnight  (24 hour)
  • get them out of the syrup and let drench . you can keep the candied chili for about 1 month in a closed container
  • deco the truffles with the sliced chili  before serving
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