Chilli Chocolate Truffles

One in four of the truffles are flavoured with habanero chilli powder, a fiesty hot chilli which ranks between 100,000 and 350,000 on the Scoville scale. Hand a bowl of truffles around the table after dinner and watch as your friends cautiously try their luck in 'truffle roulette'.

Needless to say, habanero chilli powder should be used sparingly. This recipe requires only the tiniest pinch to set your guests' mouths on fire. Start by adding the tiniest of pinches, taste the ganache and then add more if you think your guests can handle it. The rest of the chocolate truffles are plain, just covered in dark chocolate and will provide a soothing respite as they melt in the mouth.

Trick or treat chilli chocolate truffles are not recommended for children or those with a sensitive disposition!

Ingredients Serves: 6



  1. Bring the 70ml double cream to the boil and pour it over 110g dark chocolate.
  2. Stir until all the chocolate has melted and formed a smooth, silky ganache. If it doesn’t all melt place over a pan of simmering water and stir until it has.
  3. Separate out roughly a quarter of the ganache into a small bowl. Using a toothpick add a tiny pinch of habanero chilli powder and stir well.
  4. Refrigerate both ganaches until set.
  5. When the chocolate mixture is firm, use a melon baller to scoop out truffle sized chocolates. Roll them between your hands to get the right shape.
  6. Refrigerate the truffles until solid and hard.
  7. Meanwhile melt 140g dark chocolate in a bain marie. Ideally allow the chocolate to cool to 32°C at which point it will be tempered.
  8. Using two toothpicks dip the truffles in the chocolate and place to one side.
  9. Before the chocolate has set roll the truffles over a cooling rack to achieve a spiky finish! Set aside to allow the chocolate to solidify.
  10. Once the truffles have set, dust  them with a little edible red metallic shimmer dust. The truffles are best eaten within a week of making them.


  • I’m sure that would work. However, because the chocolate is quite intense, it’s likely to be quite subtle unless the flavour in the cream is very strong. We dissolved passion fruit powder in the cream, which is lovely. Alternatively if you’re struggling to get a strong enough flavour with the dark chocolate, just swap the 54% couverture for white chocolate couverture to let the other flavours come through more strongly.

    nicola on

  • They sounds really easy to make. Do you think you could infuse the cream with lemon grass or rosemary and then make them the same way?

    Gill Bland on

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