Sunday, 8 February 2015

Homemade Chocolate Cinnamon Chilli truffles

Hi Lovers,

So I was in charge of Christmas again (twas a success again even if I do say so myself) and although my main efforts went into the starter and mains I did have some time to whip up these babies on Christmas eve.
I was very popular after plating these up and have had several orders placed by friends and family for the foreseeable future!


Chocolate Cinnamon Chilli Truffles!

They are rich decadent and incredibly easy to make!

Prep time 15 mins
Cooking time 25 mins
Creates approx 65 pieces

Ingredients needed:
350g dark chocolate (at least 70% cocoa solids)
250g milk chocolate
1 teaspoon ground cinnamon
4 teaspoons of chilli *if you can handle it*
650ml double cream
Dash of Himalayan sea salt
25g of the best cocoa powder you can find

The how to:

Step one: Grease up a shallow baking tray with butter.
Step two: Break up chocolate into small manageable pieces for melting.
Step three: Warm the double cream on a low heat in a heavy bottomed pan and add spices.
Step four: Add the chocolate to the WARM mixture which has been taken off the heat or in a separate bowl. If there are still chunks place the bowl over a pot of heated water.
Step five: Place the mixture into your tray and tap on your work surface to release trapped air. Sprinkle your salt sparingly over the top and chill for at least an hour.
Step six: Sieve your cocoa powder and cut the chocolate into cubes
Step seven: Roll truffles (between your fingers) or leave as squares and toss in cocoa powder.
Step eight: Store in the fridge or freezer and place in a pretty jar for a rustic feel.

P.s store in a really cool place if they survive they day and they should last you up to 1.5 months.


Guys these are so good I honestly can't explain how nice they are! They are easy to customise and as they are so rich 3 is more than enough per person.

I would love to see what you come up with let me know.

Stephanie aka Wednesdays Girl

Don't forget to come find me and    

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