Chilli Chocolate Truffles And Christmas Planning In July
Recipe type: Sweet Treats
  • 250g good-quality dark chocolate
  • ⅓ cup thickened cream
  • 1 tsp chillii flakes
  • 2 tbsp cacao powder (for dusting)
  1. Grind chilli flakes into a fine powder. You will only need about ΒΌ teaspoon to add to the chocolate.
  2. Break up the chocolate into pieces and add to a heatproof bowl.
  3. Pour in the cream and then place on top of simmering saucepan of water. The water should not touch the bowl.
  4. Stir frequently until the chocolate has melted.
  5. Remove the bowl from the saucepan and add chilli. Stir so it is well combined, then cover. The chocolate mixture needs to cool in the fridge for around two hours. The mixture firms as it cools, so it needs to be firm enough that you will be able to roll it into balls.
  6. My chocolate mixture was quite hard (as I left it quite a bit longer than 2 hours!), but it was easy enough to scoop out chunks and roll it into balls.
  7. To make it as easy as possible, I used food handling gloves.
  8. Using a teaspoon, scoop out the chocolate mixture and roll it into a ball. Place on a tray lined with baking paper and continue to make the balls until all the mixture is used (makes about 28).
  9. I tried a number of different ways to coat the balls with the cacoa powder. I found dipping them in and rolling made the coating too thick. So in the end, I patted the cacoa powder onto the gloves then gave the balls a quick roll.
  10. The chocolate truffles then need to go back into the fridge for about 30 minutes so they can become firm or kept chilled until serving.
Recipe by Planning With Kids at