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

1. Place the cream, puree and sauce along with the butter and honey into a saucepan and slowly bring to the boil
2. Once boiled, carefully whisk in the chocolate
3. This will create a Ganache - a rich, shiny emulsified mixture which you can then pour back in to the bowl
4. Clingfilm and place into the fridge.
5. Leave overnight to set.
6. When set, using a teaspoon or a melon baller, spoon little truffles out and roll into cocoa powder.
7. 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)