- 400g dark chocolate (at least 70% cocoa solids)
- 2 cloves, ground
- 1 dried chilli
- 200ml double cream
- A healthy dash of Olmeca Altos Plata Tequila
- A good few pinch of salt
- 1 tbsp golden/corn syrup
- 50g cocoa powder (rouge)
Coarsely grate the chocolate which will make melting the chocolate much easier.
Grind the spices with a pestle and mortar and heat with the double cream and tequila in a heavy bottomed pan.
Put the chocolate in a bowl when the mixture is hot but not boiling, add to the bowl and stir in. If the chocolate has not melted completely pop it in the microwave for ten seconds to warm the chocolate gently.
Chill the mix for an hour.
Sieve out half the cocoa powder into a large bowl.
Spoon out walnut size pieces of ganache and roll between your fingers Toss in the cocoa powder, sieving more over the truffles as you transfer them to a plastic bag. Store in the fridge or freezer. Devilishly good.