Dark Chocolate Chili Truffles
Smooth ganache infused with chili flakes and a touch of sea salt is coated in a layer of dark chocolate and rolled in cocoa powder for a luxurious finish. These dark chocolate chili truffles are the perfect treat for those who love a bold twist on classic chocolate, offering a melt-in-your-mouth dessert.
Ingredients
- 170 g dark chocolate (54% cocoa)
- 100 g whipping cream
- 1-2 g chili flakes* (adjust to taste)
- 0.5 g salt
- 30 g butter (room temperature)
- 100 g chocolate for coating
- cocoa powder for coating
Instructions
- Start by melting the chocolate in the microwave or over a double boiler.
- Heat the cream with the chili flakes and salt in a saucepan. Cover with plastic wrap, making sure it touches the surface, and let it infuse for at least 10 minutes. Depending on the type of chili used, you may need to adjust the quantity to taste.
- Strain the cream over the melted chocolate. Blend together using an immersion/hand blender blender.
- Add the butter and blend well until fully incorporated.
- Cover with plastic wrap (touching the surface) and refrigerate for at least 4 hours or until the mixture is firm enough to shape into balls.
- Scoop out small portions of ganache using a teaspoon to form balls. For better precision, you can weigh each ball—15-20g each should be enough.
- Place the truffles in the fridge.
- Melt the 100g of dark chocolate.
- Dip each truffle in the melted dark chocolate, then roll them in cocoa powder. I recommend placing the cocoa powder in a larger bowl and using a generous amount so you don’t have to handle the truffles too much. Let the truffles sit in the cocoa for 1-2 minutes until the chocolate sets.
- Repeat until all the truffles are coated.
- Store in an airtight container in the fridge.
- Allow the truffles to come to room temperature for about 10 minutes before consuming for the best experience.
Equipment
- Kitchen scale
- Cooking stove
- Spoons
- Spatulas
- Bowls
- Fridge
- Hand blender