Rich and chocolately with a bit of a kick too, these chilli chocolate truffles are the best way to enjoy homemade chocolate truffles if you like a bit of heat! Make them for yourself, your family or as a homemade gift for friends.
Truffles are so easy to make and make great Christmas presents which is why it's a great time to make them. Now the strange thing about making chocolate truffles is that even though they are so easy, they make you want to show off. You see, not everyone you know, knows how easy they are to make, and even if you tell them, they might not quite believe you.
So, taking a box of these homemade chilli chocolate truffles into work can really impress your colleagues, in a way that offering them a piece of your homemade quiche does not. And did I tell you? These are definitely easier and quicker to make.
Ingredients for chilli chocolate truffles
To make these truffles you'll need:
- Creme fraiche - Or double cream
- Sugar - When I first posted this recipe I used sugar in my truffles but these days I often miss it out, even when making them with dark chocolate.
- Dark chocolate - Or milk chocolate and omit the sugar
- Chilli - You can use a chilli pepper or replace it with ¼ teaspoon cayenne pepper
- Cocoa powder
How do you make chocolate truffles?
To make basic chocolate truffles you need to make a ganache which is made from melted chocolate and cream. You stir chocolate pieces into melted cream. The chocolate dissolves and you have a rich chocolate cream. You put this mixture in the fridge and leave it for a few hours. It will solidify. Once it is solid, you can take spoonfuls of it and roll it into balls between the palms of your hands.
Do you use fresh chilli or chilli powder to make these chilli chocolate truffles?
You can make these truffles with either a fresh chilli pepper or cayenne pepper. I used a finely diced fresh chilli pepper to make these chocolate truffles with chilli and I loved the slightly juicy texture the little bits of chilli gave to the truffles. However, my husband wasn't so keen on the bits and would have preferred a completely smooth texture. So, make them whichever way you feel you'd prefer.
Also, if you do want to give these chilli chocolates as presents, they would probably last a little longer with chilli powder rather than with fresh chilli.
And if you don't like chilli?
Well, I'm surprised you're reading this, but I'm there are lots of other spices that would also work. Why not add a little ginger or cinnamon instead?
How else can you adapt this chocolate truffle recipe?
I used creme fraiche to make these truffles but I often use double cream. Use whichever one you prefer.
Use dark chocolate and sugar or substitute it for milk chocolate and no sugar. I find milk chocolate is sweet enough!
I rolled these chilli chocolate truffles in cocoa powder but you could use sprinkles, dessicated coconut, chopped nuts or anything else you like to roll truffles in!
For some extra flavour then try putting a little cinnamon in the cocoa before rolling the truffles in it.
How long do these chilli chocolate truffles keep for?
Homemade truffles are best kept in the fridge and will keep for at least a month. However, these ones are best eaten within a week because of the fresh chilli.
More recipes you might like
These chilli chocolate truffles are perfect for Christmas, New Year or any other time you're entertaining family and friends. Just like these rocky road squares! Here are some more recipes that are also great for sharing with your loved ones!
Chilli Chocolate Truffles
- 150 g creme fraiche you can substitute this for double cream
- 80 g sugar
- 150 g dark chocolate or milk chocolate and omit the sugar
- 1 chilli pepper or replace with ¼ teaspoon cayenne pepper
- 2 tablespoon cocoa powder or use nuts, sprinkles or coconut
- Put the creme fraiche and sugar in a saucepan and heat over a low heat until the sugar has melted. Turn the heat off.
- Break the chocolate up and stir into the cream and sugar mixture.
- Deseed the chilli and dice finely. Add to the ganache and stir in.
- Pour into a plastic container and put in the fridge to harden.
- After a couple of hours (or the next day) take the mixture out of the fridge. Use a teaspoon to take out truffle sized pieces of the ganache. Roll it between your palms to make balls then roll in the cocoa powder.
- Store in the fridge.