Chilli, ginger and chocolate truffles
Makes: 24
Prep time: 25 minsTotal time: 
Recipe photograph by Karen Thomas
Chilli, ginger and chocolate truffles
Makes: 24
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
100Kcal
Fat
8gr
Saturates
5gr
Carbs
7gr
Sugars
7gr
Fibre
0gr
Protein
1gr
Salt
0.01gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 200ml double cream
- ¼-½ tsp crushed chillies, depending on desired heat level
- 200g Belgian dark chocolate (76% cocoa solids)
- 25g butter, diced
- 2 pieces stem ginger, finely chopped, plus 2 tbsp of the stem ginger syrup
- 25g cocoa, to coat
Step by step
Get ahead
The truffles can be made up to a month ahead and stored in an airtight container in the freezer. Remove from the freezer an hour before serving.
-
Place the double cream and crushed chillies in a pan and bring to just below boiling point. Cover the pan and leave to infuse for 30 minutes.
- Break up the chocolate into small pieces. Tip into a mixing bowl and add the butter, stem ginger, ginger syrup and a pinch of salt. Reheat the infused cream gently until almost boiling, then strain through a sieve on to the bowl of chocolate.
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Leave to stand for a minute or so to allow the chocolate and butter to melt, then stir until glossy and well combined. Cover and chill until set; around 3 hours.TipAdjust the amount of chilli to suit your tastes; ¼ tsp provides a pleasant heat without overwhelming the ginger flavour – increase to ½ tsp if you want more of a kick. Make sure that you use chocolate with a high cocoa-solid content, both for flavour and a good consistency.
- Sift the cocoa into a shallow bowl or dish. Use a teaspoon to scoop out a few truffles at a time, then roll into a ball with your hands and drop into the bowl of cocoa. Roll in the cocoa until coated, then place on a tray lined with baking paper. Chill in the fridge until ready to serve, or freeze.
Chef quote
Truffles are perfect to make as a present or to wow your guests at a dinner party
