Tuesday, December 26, 2006


I went on a 4 hour long ¨course¨on how to make perfect truffles a few weeks ago. It was very interesting, and I learned a lot. For example, that the temperature of the cream and chocolate has to be the same when you mix them, and the chocolate has to be kept in the refrigerator over night, at least 24 hours.
That's what the chocolatier said, but most people/recipes says different.
In most recipes you gently heat the cream and melt the chocolate in the cream. The chocolatier said different, you melt the chocolate in a bowl, placed on top of a pan filled with water that is 37-40 degrees C. Let it melt, let the heated cream cool down, simply mix chocolate, cream and add flavor of your choice.

Since the course I have tried various kinds of truffles; cardamon, cinnamon, mulled wine, rose pepper, pink pepper with black pepper and now chili and sugarcane rum and chili/sugarcane rum and salt tryffles.

I have been curious to make chilitruffles after I tried it once in a chocolate shop. First, I was a bit worried it might go wrong, but after studying several recipes I decided to have a go at it myself.
So yesterday I took 200g dark chocolate, 100ml single cream, 2tsp sugarcane rum, half a small red chili and made my chili truffles.

Chili truffles with sugarcane rum

200g dark chocolate
100ml single cream
2teaspoon sugarcane rum/rum
0.5 small red chili

Put the cream to boil, add the finely chopped chili * use a scissor instead so you don't have to touch the chili*
Let simmer for 1-2 min and remove the chili from the cream. Add the finely chopped chocolate to the cream and stir gently for everything to melt. Add the rum.
Place in a suitable bowl and cover and leave overnight in the fridge.

For Chili truffles with salt simply add a pinch of salt into the chocolate and stir well. Taste to see if further salt is needed.
Absolutely delicious!!

The chili and the rum combine well and leaves a nice stingy flavor when eaten. I can't stand spicy food but this is just perfect so don't be afraid to try it if you don't like spicy food.

The pink pepper truffle is an absolute favorite of mine now!

*Blogger won't let me post any pics at the moment so pic's are coming later.*


ilva said...

God fortsàttning! Great to see that you are blogging in English, did the Swedish food blogosphere get too small?

Linda @ Brazilian Food Love said...

Well you know onehas to *'vidga sina vyer' once in a while :) I thought I'd give it a go...

*extend ones horizons*