These are sure to impress and are surprisingly straightforward to make. The chilli-powder is optional and offers a complementary kick!
Ingredients: 250g dark chocolate, 125 ml double cream, 25g butter, a handful of blanched hazelnuts, a pinch of chilli powder, 1 heaped tbsp cocoa powder, a pinch of sea salt.
Preparation time 20 minutes, cooling time 3 hours (altogether)
1 – Break the chocolate into tiny chunks and leave to one side.
2 – Put the cream on a pan over a low heat and once it starts bubbling, add the butter. Stir until the cream and butter merge completely.
3 – Add the hot cream and butter mix to the chocolate, allow to settle for a couple of minutes.
4 – Keep stirring the mix until it is one smooth paste.
5 – Put the paste into the fridge to rest for two hours.
6 – Lightly toast the hazelnuts in the oven for 2 minutes at 200C.
7 – Using a pestle & mortar, grind the hazelnuts.
8 – Take two small plates and on one put the cocoa, on the other put the ground hazelnuts. On each add a pinch of chilli powder and sea salt.
9 – Take the mixture and scoop out small amounts with the teaspoon, roll in your hands to make the truffles and roll the first into the cocoa mixture and place into a bowl. Repeat but for the second one roll it into the hazelnut mixture and carry on alternating in this way.
10 – Put the bowl of truffles in the fridge and allow to set for an hour or so.