It’s Valentines and if that’s not an excuse to gorge on delicious chocolatey treats then I don’t know what is. We can use the same excuse as Christmas, ‘it only happens once a year’, ‘go on treat yourself’, ‘you can do it, you’re with the ones you love’. Well I’m sold.
I decided to make some yummy treats to share on the day of St. Val as I didn’t want to spend buckets on mediocre chocolates. I came across this recipe in the ‘Mexican Food Made Simple’ book, a collection of easy, stress free Mexican recipes, most of which can be found in the ever popular London based restaurant Wahaca’s. The Chilli chocolate truffles take about 10 minutes to make, plus 1 hour of freezing time and are utterly indulgent and delicious. Laced with chilli flakes, cinnamon and cloves they are warm, spicey and rich. Please click ‘continue reading’ below for the full recipe, and Happy Valentines to all you lovely readers.
- 500g dark choc (70% minimum cocoa)
- 200g milk chocolate (40% cocoa)
- A sprinkle of cinnamon, allspice and chilli flakes
- 10 cloves
- 425g of double cream
- A knob of butter
- Cocoa Powder for dusting
Break the chocolate into uniform pieces about 1cm by 1cm or the equivalent block. Gently warm the cream in a saucepan. Add the chocolate and stir constantly until all of the chocolate is melted. In a pestle and mortar, pound the cloves, cinnamon, allspice and chilli flakes until ground, making sure there are no lumps of clove. Add to the melted chocolate along with the butter. Pour the mixture into a lined tin (clingfilm or baking parchment will do) and freeze for an hour. Remove and cut off small chunks, rolling them into balls, dabbling them in the cocoa until they’re coated. Store in the freezer until you’re ready to munch, they should last about a week.