Red pepper chocolate truffles recipe
Add a surprise element to your chocolates by making a truffle with red pepper puree and Tabasco pepper sauce.
Ingredients
- 125 g whipping cream
- 125 g red pepper puree
- 1 tsp Tabasco sauce
- 25 g butter
- 25 g honey
- 350 g good quality dark chocolate, 70% cocoa solids, chopped
- 1 cup cocoa powder to finish
- 4.4 oz whipping cream
- 4.4 oz red pepper puree
- 1 tsp Tabasco sauce
- 0.9 oz butter
- 0.9 oz honey
- 12.3 oz good quality dark chocolate, 70% cocoa solids, chopped
- 1 cup cocoa powder to finish
- 4.4 oz whipping cream
- 4.4 oz red pepper puree
- 1 tsp Tabasco sauce
- 0.9 oz butter
- 0.9 oz honey
- 12.3 oz good quality dark chocolate, 70% cocoa solids, chopped
- 1 cup cocoa powder to finish
Details
- Cuisine: British
- Recipe Type: Snack
- Difficulty: Medium
- Preparation Time: 730 mins
- Cooking Time: 10 mins
- Serves: 16
Step-by-step
- Place the cream, puree and sauce along with the butter and honey into a saucepan and slowly bring to the boil
- Once boiled, carefully whisk in the chocolate
- This will create a Ganache - a rich, shiny emulsified mixture which you can then pour back in to the bowl
- Clingfilm and place into the fridge. Leave overnight to set.
- When set, using a teaspoon or a melon baller, spoon little truffles out and roll into cocoa powder. Alternatively you can pipe these into little chocolate logs and then roll in cocoa powder.
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