I decided to try out her Cayenne Truffles for this weeks reveal. It is a simple recipe to make with some stunning results. But if you live in Australia, be warned, do not make it on the hottest day of the season, like I did. I had a little trouble forming them because of the weather, so they may not look as good as her’s did, but they were so tasty. The cayenne is not overpowering, but subtle and best of all, I was really pleased that I can now say I’ve made truffles at home. Thanks Camilla for a lovely recipe.
Yields: Approx 2.5-3 dozen truffles
8oz good quality bittersweet chocolate
1/2 cup heavy whipping cream
1-2 pinches of cayenne powder
Unsweetened cocoa powder, to roll the truffles in
Chop the chocolate into small pieces.
In a small heavy bottomed saucepan, bring the cream to a simmer.
Take off the heat, add the chocolate and the cayenne pepper to the pan and let it sit for about a minute or so and then stir together till everything has melted and mixed well.
Pour into a shallow bowl and refrigerate for a couple of hours.
Scoop out small truffle sized balls and place them on a plate and refrigerate till they firm up, about 15 minutes.
Take about 2-3 tablespoons of unsweetened cocoa powder in a little plate.
Roll the truffle mix into balls and toss them in the cocoa powder and ensure they cover the truffles well.
Refrigerate and enjoy!!!