Chocolate Chilli Truffles

Name: Chocolate Chilli Truffles
Ingredients: 100g creme fraiche or soft tofu; 200g chocolate (dark or milk); 1/2 - 1 fresh/dried red chilli pepper,deseeded and finely chopped; 2-3 tablespoons of honeycomb chunks (or a crunchie bar); Garnishes: Dark cocoa powder, Dessicated coconut, Hagelslag aka Hundreds-and-Thousands, Nougatine, Chocolate flakes

5 ingredients

8 steps

Ingredients

100g creme fraiche or soft tofu
200g chocolate (dark or milk)
1/2 - 1 fresh/dried red chilli pepper,deseeded and finely chopped
2-3 tablespoons of honeycomb chunks (or a crunchie bar)
Garnishes: Dark cocoa powder, Dessicated coconut, Hagelslag aka Hundreds-and-Thousands, Nougatine, Chocolate flakes

Directions

1

Grate or chop chocolate in small bits.Heat Creme Fraiche or tofu gently and stir to make the mixture soft and liquid.
2

Add chocolate to cream mixture and stir till it has melted.
3

Add the chilli and honeycomb chunks to the chocolate mixture and stir well.
4

Put in a bowl and leave to cool down at room temperature. Then refrigerate for a few hours/overnight so that chocolate thickens.
5

When you're ready to make the balls, lay out the garnishes separately ...or as you desire.
6

Using a teaspoon, measure out a portion of the (refrigerated) chocolate mixture. Roll it between your palms to form a round ball. Repeat with the other balls until the chocolate mixture is all used up.
7

Dip each truffle ball into a garnish, roll round to coat and then set on a flat plate or in a tin. Refrigerate till ready to serve.
8

The results: Lovely, chocolatey with a hint of spice and some crunch with not a lot of heat but the pleasure it gives...and the sense of accomplishment which can't be quantified.