Step 1: The Line Up
To start, line up the necessary ingredients. This makes around 10 truffles, but is easily scaled up, as they make perfect presents/bribes/apologies...
100g Good quality dark chocolate
100 ml Double cream
Chilli powder, or freshly chopped chilli, or of you're feeling brave, a bit of both
Gold edible lustre (optional)
You'll also need a saucepan and/or microwave, plenty of bowls & spoons, and a desire to get a little messy. A handy housemate to lick the bowls clean also helps.
Step 2: Spicing It Up
First, you need to infuse the cream with the spices, this gives a beautiful flavour while maintaining the perfect silky texture of the truffle.
Flavour is very personal and subjective, but these are the quantities I used:
1/2 tsp ground cinammon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp chilli powder
1/2 tsp chopped chilli (I am still working through some scotch bonnets from the freezer, which will blow your head off, so adjust this depending on the trength of your chilli)
1 tbsp orange zest
Add all of these, and the cream, to a saucepan and simmer over a low heat for about five minutes to bring the flavours together. Do not allow the cream to boil.
Step 3: Chocolatey Goodness
Step 4: The Fun Part
Strain the cream through a seive and pour it onto the melted chocolate. Stir the whole thing together until it's totally combined, and the mixture is dark and glossy.
Cover the bowl and leave it all to cool, in the fridge if you're feeling impatient, for a few hours until firm.
Step 5: Let's Get Messy
When the mixture is firm, scrape out small spoonfuls and roll into balls. This is a sticky job, though the mess can be put off a little if you spread a bit of oil over your hands first.
Don't worry if the balls are irregular and a little messy, all blemishes will be covered in the final stage.
Step 6: Final Flourishes
Eat and enjoy!