Chilli and Mezcal Chocolate Truffles
- Serves
- 20 x 15g truffles
- Difficulty
- easy but a bit messy
Rich, swarthy, decadent truffles with gentle spicy heat from fruity mulato chillies, a whiff of smoky mezcal and balanced with a touch of savoury Sal de Gusano (agave worm salt). A great accompaniment when sipping mezcal, a coffee or an Espresso Martini.
Additional details
- 200g good quality dark chocolate, 70%
- 160ml double cream
- 14g butter
- 5g fruity chilli flakes, such as Ancho chilli flakes
- Good grating from a tonka bean or ½ tsp of vanilla essence
- 25ml smoky mezal
- Ideas for rolling or dusting your truffles in
- Cocoa powder
- Cocoa Nibs
- Toasted sesame seeds
- Crushed walnuts
- Desiccated coconut
- Ovaltine powder
- Sweet Hibiscus Sugar Margarita Rim
Additional details
Chop the chocolate very finely, this helps it to melt easily, place it in a heat proof bowl. Add the butter to the bowl. Reserve.
Heat the cream in a small saucepan over medium heat with the mulato chilli. Gently bring to the simmer, add the tonka bean / vanilla essence and the agave worm salt. Pour the warm cream over the reserved chocolate and leave it to sit for a minute. Stir gently from the centre outwards, making sure all the chocolate gets melted. Add the mezcal, stir to incorporate, then cover and refrigerate for 2-4 hours or until set.
When the truffle mix has set, scoop little balls with a teaspoon or melon baller, about 15g in weight. Roll them between your palms until perfectly spherical and place them on parchment. Roll in your chosen coating and place on a tray. These will keep for 5 days in the fridge or can be frozen, serve at 15oC.
Highlighted Ingredients
-
Ancho Chilli Flakes 250g
£10.90
-
Oaxaca Hot Chocolate - Cinnamon & Almonds - 150g
£9.20
-
DISCONTINUED Sweet Hibiscus Cocktail Rim 70g
£3.50