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These also freeze well and can be eaten directly out of the freezer whenever you have a chocolate moment.
Ingredients
1/2 cup whipping cream
10 oz bittersweet chocolate, coarsely chopped
1/4 cup butter, at room temperature
1 tbsp honey
1/4 tsp ancho chili powder or cayenne
Shaved dark or white chocolate
Cocoa
Preparation
Bring cream to a boil in a small pot over low heat. Immediately pour cream over chocolate and butter and stir until smooth. Stir in honey and chili powder. Cool and refrigerate until set, about 4 hours.
Make truffles 1 to 2 inches in diameter by scooping out balls of chocolate micture with a melon baller or small ice cream scoop. Place balls on a parchment-lined baking sheet. If mixture is a little soft, use your hands to roll balls.
Place shaved chocolate on one plate and cocoa on another. Roll half the balls in chocolate and half in cocoa and refrigerate.
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Excerpted from A Matter of Taste by Lucy Waverman and James Chatto. Copyright 2004 by Lucy Waverman and James Chatto. Excerpted with permission by Harper Collins. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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