Chilli Chocolate Truffles

by AngelinaJellyBeana 5th September 2010, 5:56 pm

For Truffles
275g dark chocolate (60-70% cocoa solids)
50g unsalted butter, cubed
300ml double cream
1 3/4 teaspoons pasilla chilli powder (couldn't find this anywhere so using normal chilli powder minus salt & other additives!)
2tblspoon chocolate liqueur or brandy (or you can use home made chilli vodka)
2tablespoons unsweetened cocoa mixed with 1/2 tsp pasilla chilli powder and 1 tablespoon icing sugar (sift it altogether)

Candied chilli threads
250 sugar
300mls water
3 large red chillies deseeded & shredded

To make truffles, melt chocolate, butter, cream & chilli powder. Mixture should be just tepid, stir only occasionally as over-stirring will make it grainy. Stir in the liqueur, leave to cool until thickened slightly then whisk for 2-3 minutes, refrigerate until firm

Scoop out teaspoonfuls of the mixture and roll into balls. Place on baking sheet lined with greaseproof paper and refrigerate until firm.

Sift icing sugar, cocoa and chilli powder onto a plate, roll each truffle ball in the powder. These can now be layered in an airtight container between greaseproof paper and kept in the fridge for 2 weeks or frozen for up to 1 month. Leave to stand at room temp before serving.

For candied chilli threads

Place water & sugar in a pan and bring to the boil for 1 minute. Add the chillies to the syrup, reduce heat and simmer for 25 minutes. Remove pan from heat and leave to soak in the syrup for 24 hours. Lift threads out of syrup with a fork and lay on baking tray lined with non-stick baking parchment and leave to dry.

Serve scattered over the truffles

Recipe taken from "Chocolate" by Maxine Clark

by Lizbuff13 5th September 2010, 6:54 pm

AJB...have you already tried this recipe?

I wanted to mention that I believe that the pasilla chili is not nearly as hot/spicy as perhaps those chilis used to make traditional "chili powder".

Do you have any access to a shop that sells mexican style foods? This is a very popular chili in Mexico. This type of powder can also be purchased online thru specialty spice shops.

Just wanted to comment because I don't want all of your hard work ruined. Perhaps you have already tried the conventional powder and it is delicious!

See link below....

http://en.wikipedia.org/wiki/Pasilla

by AngelinaJellyBeana 5th September 2010, 7:27 pm

Hi Liz, no I haven't tried the recipe yet. There aren't any places that sell Mexican style foods but plenty that sell Asian & Caribbean foods so I'm hoping that the chilli powder I have from there will work. I may try a small quantity recipe to see if the normal chilli works and if not then I will do an interweb search for Pasilla chilli

by Lottie 5th September 2010, 8:28 pm

Bless you, Jelly! Sounds wonderful Very Happy

by Chilli-head 5th September 2010, 9:03 pm

Lizbuff13 wrote:
I wanted to mention that I believe that the pasilla chili is not nearly as hot/spicy as perhaps those chilis used to make traditional "chili powder".

Quite right. A really great site for Chilli information, recipes etc is this one

http://www.g6csy.net/chile/index.html

He's no connection to me, by the way !

by AngelinaJellyBeana 9th September 2010, 1:41 pm

Truffle update

I made the mixture the other night but it was still too runny to roll into balls and it was getting late so left it in the fridge. Last night I tried rolling tea spoonfuls into little balls but it was bit tricky and hands were getting covered in melted chocolate and it was taking ages and the balls were looking a bit like lumps of cat poo

Anyway, I decided to gently re-melt the mixture, poured into a lined baking dish, and back in the fridge with the plan to cut it into little squares instead and then do the coating.

Will post piccies when done