Chilli and cinnamon truffles

Chilli and cinnamon truffles

By
From
Atelier Confectionery
Makes
40
Prep
20 mins
Cooking time
5 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
50g unsweetened cocoa powder, sifted, plus extra for dusting
2 teaspoons chilli flakes
1 1/4 teaspoons ground cinnamon
250g dark chocolate chips
200ml thick cream
4 small dried chillies, crumbled
30g unsalted butter, cubed
100g dark chocolate, melted

Method

  1. Line a baking tray with baking paper.
  2. In a bowl, mix together the cocoa powder, chilli flakes and 1 teaspoon of ground cinnamon and place in a shallow dish or tray.
  3. Place the chocolate chips in a large heatproof bowl.
  4. Meanwhile, bring the cream and crumbled dried chillies to the boil in a saucepan. Remove from the heat and leave to infuse for 1 minute.
  5. Strain and pour the cream onto the chocolate and mix well. Add the remaining ground cinnamon and butter, a cube at a time, and mix until fully combined and smooth. Leave the ganache to set for at least 4 hours before making into truffles.
  6. Lightly dust your hands with cocoa powder, then take heaped teaspoons of the ganache and roll it into balls. Half dip the truffles into the melted chocolate and roll in your palms ensuring that the melted chocolate is covering the truffle. Roll in the cocoa powder–chilli mixture, shaking off any excess then place on the prepared baking tray and leave to set in a cool dry place for about 1 hour. Store in a cool dry place for up to 5 days.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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