Rapeseed, Chilli and Rosemary Chocolate Truffles

Baking

7 Feb

Written By Kate Brocklehurst

Chocolate chilli truffle recipe made with rapeseed oil

Ingredients

1 tbs Brock & Morten Rapeseed oil

100g dark chocolate

85g double cream

1 small sprig rosemary

½ medium hot red chilli

Method

Place the cream, rosemary and chilli into a small saucepan, bring to the boil and then switch the heat off, leave to infuse for 5 minutes, pour the cream through a sieve into a small bowl.

Meanwhile melt the chocolate in a heat proof bowl over a pan of just simmering water.

When the chocolate has melted, take the bowl off the pan and place it onto a tea towel.
Gradually add half the cream whisking really well as you go. The mixture will thicken and go glossy.

Whisk in the rapeseed oil and then add the rest of the cream, mixing as you add it.

Leave the ganache to set and go cold in the fridge then roll into small rounds and place on a tray.

Roll these little truffles in cocoa powder and keep chilled. Serve straight from the fridge as a petit four after a meal.

Alternatively melt a little more dark chocolate and place a blob on your palm, roll the truffle in your palm until coated and then place onto a tray, leave to set in the fridge and serve as above.