White Chocolate, Chili and Liquorice Truffles

Truffles is one of my favorite christmas treats and I make them in several different variations each year.

This version is with home grown dried chilies from my parents garden and the chocolate is of cause Amedei Toscano White which is my favorite chocolate brand and never use anything else. It is bit more expensive than other chocolate brands but I promise that it all worth it!! Having guest over, they alway get an extra big smile on their lips when I bring a small bowl of these delicious and creamy chocolate chip to the table. If you ever get the change to taste it, I will highly recommend that you use the extra few $ and buy this brand instead of your usual choice.

 

Ingredients (40 truffles)

10 oz. white chocolate chips (I prefer Amedei)

4 oz. heavy cream

1 large orange, zest

1-2 tsp. dried chili flakes

2 tbsp. liquorice powder

 

Melt the chocolate in a heat prof bowl over a pan of simmering water. Remove form heat when chocolate is melted.

Add orange zest and cream to a frying pan and bring to a boil. Pour 1/3 of the hot cream into the melted chocolate and stir to combine. Add the remaining cream and chili flakes and stir until evenly combined.

Leave the truffle mixture to cool in the fridge for at least 4-5 hours or preferably over night.

Use a teaspoon to make 30 small pieces (1/2 oz. each) and use your hands to roll it into balls. Fridge again.

Place the liquorice powder in a small bowl and remove the truffles from the fridge just before serving. Toss gently in liquorice powder and serve 🙂

Chili and Liquorice Truffles 1_Fotor_Collage

Chili and Liquorice Truffles 5

Bon Appétit!

 

Ingredients (30 truffles)

280 g white chocolate chips (I prefer Amedei)

113 g heavy cream

1 large orange, zest

1-2 tsp. dried chili flakes

2 tbsp. liquorice powder

Our Growing Edge: Chili and Liquorice Caramel Truffles

Last month we were invited to participate in Our Growing Edge which is a monthly blogging event where bloggers from all over the world add recipes or ideas that new to them. The event is hosted by Leah from Melbourne who has the blog Sharing the Food We Love – take a look at her site and be inspired 🙂

This month we have decided to participate with these delicious truffles as it is out first attempt to make, but definitely not the last 🙂

our-growing-edge-badge

Yesterday we blogged about the most amazing sea salt caramel truffles that we have ever tasted – and made. The combination of the sweet and soft caramel, the sea salt and the powerful Amedei chocolate 🙂

During the process with the sea salt caramels, I came to think of our passion for chili (actually I prepared dinner, touched a chili and rubbed my eye) and decided that I would try a more spicy version with chili and liquorice and they turned out to be the most wonderful combination of flavors that we wish for everyone to try 🙂

The basics is the same as for the sea salt caramels, so it is only the sprinkling and chocolate that differs. If you want to make these delicious petit fours, I’ll recommend that you choose a good quality chocolate like Valrhona or Amedei as we used here, but a cheaper but still good brand is also okay.

Hope that you and your family will enjoy the caramel truffles just as much as we have done 🙂

Chili:liquorice Caramel 12Ingredients (70 caramels)

1 cup sugar

1 cup light corn syrup

1 stick butter

1 cup heavy cream

2 tbsp. chili flakes, for sprinkling

3 tbsp. raw liquorice powder

10 oz. white quality chocolate (70%), I prefer Amedei Toscano White

In a heavy saucepan over medium-low heat, combine the sugar, corn syrup, butter and 1/2 cup of the cream. Bring to a simmer, stirring constantly, and then cook, stirring, until a candy thermometer registers 240°F, about 10-15 minutes. Remove from the heat and drizzle in the remaining 1/2 cup cream, stirring to mix well. The mixture will bubble up slightly.

Sea Salt Caramels 1_Fotor_Collage

Return the pan to the heat and continue to cook until the thermometer registers 244°F, about 10 minutes more. Remove from the heat and pour the mixture into a prepared pan.

Sea Salt Caramels 2_Fotor_Collage

Let stand for 1 1/2 to 2 hours. The mixture should be firm to the touch but not hard. Using a teaspoon, scoop out and form balls of caramel and place them on a sheet of baking paper. If you want the caramels to be exactly the same size, you can weight the caramels – to get 70 caramels, they should weight 0.35 oz each. The caramel scraps can be gathered and shaped into balls by hand. Sprinkle each ball with a few grains of sea salt. Let stand for 1 hour before dipping.

Chili liquorice Caramel 1_Fotor_Collage

Chop the chocolate roughly and melt 2/3 in a heat proof bowl over a pan of simmering water. Pour the melted chocolate over the remaining chocolate and wait for 30 seconds before you begin to stir.
Line 2 baking sheets with baking paper.

Chili liquorice Caramel 2_Fotor_Collage

Dip the caramel balls one at a time into the chocolate, turning to coat. Transfer to the baking paper to cool. Add a sprinkle of raw liquorice powder to the top of each truffle and let stand until the chocolate is firm and set.
Store in layers, separated by waxed paper, in an airtight container at room temperature for up to 1 week.

Chili:liquorice Caramel 13

Bon Appétit!

Ingredients (70 caramels)

2.5 dl sugar

2.5 dl light corn syrup

113 g butter

2.5 dl heavy cream

2 tbsp. chili flakes, for sprinkling

3 tbsp. raw liquorice powder

285 g white quality chocolate (70%), I prefer Amedei Toscano White