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These unique truffles have spicy notes from chili pepper, depth from rum and the classic richness that only dark chocolate can offer with hints of vanilla and cream. The best part? You get all the flavor and elegance that you’d expect from a French chocolate boutique at the price of ingredients you already have in your pantry!
Note: You can substitute 1 teaspoon of chilli pepper powder for 1 teaspoon of cinnamon to add some dynamic flavor to the truffles. I have tried it and it turns out beautifully.
Thoroughly chop up chocolate into small, brittle pieces. Transfer to a large bowl.
On medium heat, bring cream to a simmer. DO NOT BOIL. We don’t want the cream curdling or lumpy. Pour hot cream into the bowl of chocolate and let it sit for several minutes so that the chocolate has a bit of time to melt. Add the salt, vanilla, chili pepper powder and rum. Stir with a spatula or spoon til the mixture is smooth and creamy and uniform in color.
Pour the chocolate mixture in the center of a large sheet of plastic wrap, roll it tightly closed forming a log shape, and place in the fridge. You can either remove the mixture when it has hardened to then cut out bite-size blocks of chocolate that are roughly 1″x1″ or you could remove it from the fridge after 10 to 15 minutes, and using a melon scoop, scoop out ball-shapes of chocolate, roll it in cocoa powder and serve.
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revangelica on 2.8.2011
Oh yumm — ever since seeing the film “Chocolat” I have wanted to try chilis in chocolate —
I’m going to make some of these for Easter!!
Thanks!!