pinchof ground ancho chili pepper- or cayenne pepper
20gsalted butter
50gcocoa powder
Instructions
To make the chocolate truffles with an almond and tahini
Preheat the oven to 180C/Gas 4.
Roast almonds for 10 minutes. Take out and the blitz until you get small chunks, take out half and put to one side in a bowl, and then blitz the rest until you get a smooth butter.
Add the coconut butter, tahini and cinnamon to the food processor and mix until silky. Take out with a spatula and add to the crunchy cut almonds and sprinkle with sea salt. Firm up in the fridge for a few hours.
Take out of the fridge, and with a spoon dipped into hot water dig out a small amount and roll into a ball (we like a 2cm dimension). Once they are all rolled, heat the chocolate over a low heat and take each crunchy ball one by one and dip it in. We use a thin wooden cocktail stick for this. Place onto a grease proof lined tray, and place into the fridge to set for a few hours.
To make the white chocolate, rose and pistachio truffles
Melt chocolate and coconut butter in a pan over a low heat.
In a food processor blitz the cashew nuts and desiccated coconut with a pinch of sea salt until a fine crumb, add the melted white chocolate and blitz for a couple of minutes, with the rose water and vanilla bean. Taste for adjustments and add more salt if necessary.
Place in a bowl and into the fridge to firm up.
Once firm, using a spoon dig out an amount to roll your balls.
Blitz the dried raspberries and then pistachios, to a fine crumb. Place on a plate and then roll your balls in the crumbs.
To make the smoky chocolate truffles
Break up the chocolate and place into a bowl.
In a saucepan, heat the cream with the ancho chilli until just boiling. Remove the chilli and add the butter. Stir until infused.
Pour the cream over the chocolate and add a pinch of ancho pepper, sea salt and cinnamon.
Make sure the chocolate has melted by stirring. Cover with cling film and refrigerate for a few hours.
With a spoon scoop out mixture and roll with your hands. Roll in to cocoa powder. Put back into the fridge to firm up for an hour.