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Szechuan Chocolate Truffles

See eclectic recipes for details.

400g Noir de Noir (or other quality dark chocolate)
200ml heavy (40%) cream
40g unsalted butter
2 dried pasilla chile peppers
2 teaspoons szechuan pepper
cocoa powder

Chocolate and butter should be warm but not melting. Break the chocolate into a warmed mixing bowl.

Toast chiles and pepper briefly in a hot oven. Crumble the now crisp chiles, and put them, with the szechuan pepper into the cream. Bring the cream slowly to the boil.

Strain the hot cream through a sieve, onto the chocolate. Let it stand a few minutes, so the chocolate melts, then stir to mix chocolate and cream. Add the butter a bit at a time, stirring to incorporate. Let the mixture cool until it begins to set.

Warm gently over hot water until you can beat the mixture to a smooth paste. Let it cool.

Once it is set enough to work, form into bite-size truffles, using two teaspoons (or otherwise). Roll the truffles in cocoa and keep in a cool place.

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