Victor's Famous Chocolate Chilli Truffles Recipe

Victor's Famous Chocolate Chilli Truffles

• 340g couverture chocolate

• 15g unsalted butter

• 1 cup cream (250ml or 250grams)

• 1/2 teaspoon powdered cayenne chilli

• 280grams couverture chocolate for dipping

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Step 1 - Melt chocolate into the top of a double boiler, stir until melted over medium heat. Add cream, and stir and then add butter and stir.

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Step 2 - Sprinkle the powdered chilli into the mixture while stirring with a whisk. Mix until smooth.

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Step 3 - Remove the mixture from the heat. Pour into a flat baking pan. Cover and refrigerate at least 4 hours.

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Step 4 - Ensure hands are as cold as possible (wash under cold water, place palms on cold surface). With an ice cream scoop or spoon scoop some of the firm mixture and shape into rough ball with tips of  fingers. Shape balls in palm of hand.

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Step 5 - Place finished truffles on a flat tray and refrigerate for at least 1 hour.

Step 6 - Line a tray with parchment paper.

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Step 7 - Melt the dipping chocolate in a double boiler over medium heat, stirring until smooth.

Step 8 - Using a bamboo skewer to hold the truffles, dip them into the chocolate and place onto the lined tray.

Step 9 - Refrigerate for at least 1 hour. Serve with whipped cream and fresh berries, or by themselves.

This recipe is designed to make 14 truffles of about 35 grams each. However, you can make the truffles any size to suit the number of portions you desire.

These truffles can be frozen for a 2-3 weeks. If they develop a white bloom from the freezer you can roll them in cocoa. Also use the best quality chocolate possible as the chocolate quality shows up with truffles.

Recipe adapted from Victor Pisapia