250 g good-quality dark chocolate (70% cocoa solids)
125 ml double cream
25 g butter
1 pinch of sea salt
1 large handful of hazelnuts , bashed up
50 g good-quality cocoa powder
1 pinch of chilli powder
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Break the chocolate into little chunks and place in a small bowl. In a saucepan, bring the cream to the boil, add the butter and take off the heat. Pour the cream over the chocolate chunks and leave to stand for a few minutes, giving the chocolate a chance to melt.
Stir the mixture and leave for another few minutes. Stir it again to make sure it’s mixed thoroughly, then cover and refrigerate for at least 2 hours or until set.
Toast the hazelnuts, bash them up into fine bits and place them in a shallow bowl. Place the cocoa in another shallow bowl. With a teaspoon, scoop out little balls of the set truffle mixture. Roll in the palm of your hand, then in either the cocoa or bashed up hazelnuts to coat.
When you’ve used up most of the mixture, stir in the dried chilli. Make the last few (surprise) truffles, then place them in the fridge to firm up for about half an hour before serving them with a cup of coffee or wrapping them as a gift.