Tabasco Chocolate Truffle Recipe
Makes around 16
- 125g whipping cream
- 125g red pepper puree
- 1 tsp Tabasco Sauce
- 25g butter
- 25g honey
- 350g good quality dark chocolate, 70% cocoa solids, chopped
- Cocoa powder to finish
Place the cream, puree and sauce along with the butter and honey into a saucepan and slowly bring to the boil.
Once boiled, carefully whisk in the chocolate. This will create a ganache – a rich, shiny emulsified mixture which you can then pour back in to the bowl.
Clingfilm and place into the fridge and leave overnight to set.
When set, using a teaspoon or a melon baller, spoon little truffles out and roll into cocoa powder. Alternatively you can pipe these into little chocolate logs
and then roll in cocoa powder.
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