“Truffle, truffle, toil and trouble,
Chocolate melt, and boil and bubble,
Drop of cream, and dash of spice,
Make your chocolate truffles nice.
Mix them, stir them, roll them, chill,
Lick the chocolate that you spill.
Seal them like a prized love letter,
Garnish with some cayenne pepper.”
– The three witches from Macbeth (after they’d run out of eye of newt and toe of frog) –
RECIPE: Chocolate, Chilli and Clotted Cream Truffles
FLAVOUR PROFILE: Rich, luxurious, creamy, chocolatey, a bit spicy.
GOES GREAT WITH: These will be a talking-point at any dinner party! Bring them out at the end of a meal with coffee.
NOTES: When working with the chilled chocolate, you’re going to have to press the mixture with your hands to form the balls, but work with it for too long – and the chocolate will melt! There’s a balance, and definitely a skill to rolling the perfect truffle. A skill that I DO NOT POSSESS! 🙂 So, in my eyes, there’s nothing wrong with keeping it a bit rustic! Just have fun with it!
- 110g DARK CHOCOLATE, melted
- 140g CLOTTED CREAM
- ½ tsp. CAYENNE PEPPER (plus a pinch to garnish)
- 100g WHITE CHOCOLATE, melted
- EDIBLE GOLD LUSTRE DUST (optional)
- In a bowl, stir the melted DARK CHOCOLATE and CAYENNE PEPPER into the CLOTTED CREAM. Put in the fridge and chill for 2 – 3 hours.
- Roll into balls using a scoop, a couple of teaspoons or your hands (be prepared to get messy!). Put them on to a baking sheet covered with baking paper and chill again for another hour or two.
- Dip the chilled balls into the melted WHITE CHOCOLATE and make sure they’re evenly covered. I did this by resting a truffle on a fork, submerging it in the chocolate, spooning some more chocolate over the top with a teaspoon and then tapping the fork on the edge of the bowl to get rid of the excess.
- After each one has been covered, carefully slide them back onto the baking sheet. Sprinkle each one with a tiny pinch of CAYENNE PEPPER and the GOLD DUST, if desired. Put in the fridge to set, which takes about an hour and then enjoy!