Red pepper chocolate truffles recipe
- 125 g (4.4oz) whipping cream
- 125 g (4.4oz) red pepper puree
- 1 tsp Tabasco sauce
- 25 g (0.9oz) butter
- 25 g (0.9oz) honey
- 350 g (12.3oz) good quality dark chocolate, 70% cocoa solids, chopped
- 1 cup cocoa powder to finish
- Place the cream, puree and sauce along with the butter and honey into a saucepan and slowly bring to the boil
- Once boiled, carefully whisk in the chocolate
- This will create a Ganache - a rich, shiny emulsified mixture which you can then pour back in to the bowl
- Clingfilm and place into the fridge.
- Leave overnight to set.
- When set, using a teaspoon or a melon baller, spoon little truffles out and roll into cocoa powder.
- Alternatively you can pipe these into little chocolate logs and then roll in cocoa powder.
whipping cream, red pepper, tabasco sauce, butter, honey, chocolate, cocoa powder
Taken from www.lovefood.com/guide/recipes/13900/will-torrents-red-pepper-chocolate-truffles (may not work)