Chocolate truffles

Chocolate truffles with chilli


1 carton of double cream (250 ml) 

400g bittersweet chocolate 


25g (1 tbsp) butter 

4 cubes of Dorot chopped chilli 

Cocoa powder 



  • Bring the double cream to simmer in a pot 
  • Mix the chocolate and cubes of chilli in a bowl 
  • Pour the hot cream into the bowl and blend thoroughly 
  • Mix in the butter 
  • Cool mixture for about 3 hours or until firm enough to roll 
  • Line a baking tray with baking paper 
  • Roll 2 teaspoons of truffle mixture between fingers into a ball, repeat with remaining truffle mix 
  • Roll truffles in cocoa powder  
  • Transfer truffles to the prepared sheet, chill until firm and serve 
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