Cardamom Chili Truffles with Cru Virunga


Serves: 3-4 Chocolate used:
Cru Virunga
Difficulty: Moderate
Preparation time: 30 minutes and up

Preparation
  1. Place the chocolate and a pinch of sea salt in a large bowl and set aside.
  2. In a small saucepan, bring the cream, sugar, cardamom, chili powder and rum to the boil and stir for a minute. Remove the pan from the heat and allow to cool for a couple of minutes.
  3. Pour the cream mixture over the chocolate pieces and use a spatula to stir continuously until the chocolate has completely melted and you have a smooth and glossy ganache. Let the ganache cool to room temperature, then place in the fridge for 3 hours, until set.
  4. Line a baking sheet with greaseproof paper and place the cocoa in a small bowl. Remove the chilled ganache from the fridge. Scoop a teaspoon of the ganache, dust your fingertips in cocoa and use them to quickly roll the ganache into a cocoa-covered ball.
  5. Pop the truffle on the greaseproof paper and continue with the remainder of the ganache. Garnish with a scant pinch of chili flakes.
  6. Serve immediately. Store in the fridge in an airtight container for up to 3 days or freeze them and defrost as needed.

Thanks for this amazing recipe to Shivi Ramoutar. Visit her Blog for more inspiration!

Units
Ingredients

150g Original Beans Cru Virunga 70%, broken into small pieces

a pinch of sea salt

150g double cream

60g light muscovado sugar

1-1/2 tsp ground green cardamom

1-1/2 tsp chili powder

a small dash of good quality dark rum

30g cocoa, for dusting

a scant pinch of chili flakes, roughly chopped

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