Trust me when I tell you that these truffles are simply divine. Little balls of melt in your mouth goodness with a fiery kick of chilli alongside smooth dark chocolate. Just one or two is enough to give you quivers, although this recipe will make around 20 – try and share them out! You can also freeze them to continue your enjoyment.
When looking for vegan truffles for a recent Ruby & Pickles supperclub I was surprised to find so many easy recipes that are basically coconut milk and chocolate. I played about with the amount of chilli in this recipe which is based on one by The Bojon Gourmet. I found many similar recipes but with conflicting quantities and ratios and opted for this one as it seemed like a sensible amount.
If you want this to be dairy-free ensure that you chocolate doesn’t have milk or butter in it – even some of the notable brands’ dark chocolate has sneaky dairy in them! Cocoa powder can also contain milk powder so again, check that. I get both my vegan-friendly dark chocolate and cocoa powder from Lidl. We picked up gold spray in Sainsbury’s – just to give them that extra bit of magic. It’s basically edible glitter – dreamy!
chilli chocolate truffles
- 1 cup / 1/2 can of coconut milk
- 1.5 tsp chilli flakes (I use ancho)
- 3″ cinnamon stick, broken into pieces
- 1/2 tsp chilli powder
- 175g dark chocolate (70% cacao mass min.)
- 2 tbsp coconut oil
- Pinch of salt
- Cup of cocoa powder
- Gold spray (optional)
Pour the coconut milk in to a pan, adding 1 tsp of the chilli flakes and all of the cinnamon sticks. Bring to the boil then simmer for 20 minutes. The coconut milk will take on the spice flavours.
Meanwhile break your chocolate into small pieces in a large bowl and add the coconut oil, chilli powder and remaining chilli flakes (these give it a nice texture).
Once the coconut milk has simmered, sieve it over the chocolate. Press down on the spices until all the goodness has dripped through.
Stir the mixture until the chocolate has melted. The best part now – taste the mixture and assess if the chilli levels are satisfactory. If you want more heat add more flakes or powder depending on the finish you want (flakes give it texture and aren’t as strong).
Once happy with the flavour pour into a deep wide dish and put in the fridge for at least two hours, although it will last a few days.
Then roll into balls and either coat in cocoa powder, nuts or a topping of your choice.