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10 squares bittersweet chocolate, about 280 g
1/4 cup butter, at room temperature
1/2 cup 35% cream
1 tbsp honey
1/2 tsp cayenne pepper, or 1/4 tsp ancho-chili powder
1/4 cup cocoa powder
Finely chop chocolate. Place in a large bowl with butter. Pour cream into a small saucepan and set over medium heat. As soon as cream boils, remove from heat. Then pour over chocolate and butter. Stir until melted and mixture is smooth. Stir in honey and cayenne. Refrigerate until set, about 4 hours.
Line a baking sheet with parchment paper or foil. To make truffles, scoop out a small amount of mixture with a melon baller or very small ice cream scoop. Use your hands to shape chocolate into 1- to 2-inch (2.5- to 5-cm) balls. Set each ball on baking sheet.
Place half of cocoa powder in a small bowl. Place one truffle in bowl. Gently roll to completely coat with cocoa. Shake off excess. Return to baking sheet. Repeat with remaining truffles, adding cocoa as needed. When all truffles are coated, place in a container in single layers separated by waxed paper. Refrigerate. Truffles keep well up to 5 days.
Calories 120, Protein 1.8g, Carbohydrates 5.7g, Fat 12.4g, Fibre 2.5g, Sodium 28mg.
The hint of chili in these silky truffles brings out the chocolate flavour and adds a welcome tingle to your mouth. The recipe is adapted from Lucy Waverman and James Chatto's book A Matter of Taste (HarperCollins), which includes drink ideas for every recipe. Chatto suggests serving port with the truffles.