Chocolate truffles

  • Preparation Time15 mins
  • Cooking Time5 mins
  • Serves200
  • DifficultyEasy
50 grams (scant 2 ounces) Vietnamese cinnamon chips
2 tablespoons ancho chili powder
15 grams (1/2-ounce, about 2 tablespoons) whole allspice berries
1 liter (about 4 cups) heavy cream
700 grams (1 pound 9 ounces) 60 percent dark chocolate, uniformly chopped
300 grams (11 ounces) milk chocolate, uniformly chopped
40 grams (1.5 ounces about 3 tablespoons) butter, room temperature, cut into uniform pieces
1) Place the spices into a small frying pan and dry roast them until fragrant. Add the double cream and leave for one hour to infuse. Pass through a sieve to remove the spices.

2) Reheat the strained cream and pour into a bowl with the chocolate. Stir until the chocolate is melted and the mixture is smooth. Add the butter and stir until combined.

3) Pour the mixture into a clean bowl and allow to cool to room temperature.

4) Place in a pastry bag and pipe little blobs onto a tray. Refrigerate until firm to the touch. Remove and roll to desired form.

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