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

Easy Oven Roasted Potatoes

These oven roasted potatoes is both easy, delicious and goes well with almost any kind of meat. If you’re not a big fan of chili, you can leave it out, but remember that the end result will miss some of the original taste 🙂

Tonight we have had them with a large medium rare steak and a salad of pointed cabbage (recipes will follow soon).

 

Ingredients (2-3 servings)

1 pound small firm potatoes, rinsed

2 tbsp. good olive oil

1 tbsp. sea salt

1 tbsp. thyme leafs, fresh

1/4 tbsp. chili flakes

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Cut the potatoes into small cubes and add all the other ingredients. Mix well and let rest in the fridge for at least 30 minutes.

Add the marinated potatoes to an ovenproof dish and roast at 390F for 50-60 minutes or until they get a pretty golden color.

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Bon Appétit!

Ingredients (2-3 servings)

450 g small firm potatoes, rinsed

2 tbsp. good olive oil

1 tbsp. sea salt

1 tbsp. thyme leafs, fresh

1/4 tbsp. chili flakes