Pepperberry chocolate truffles
Luscious, grown-up balls of rich chocolate indulgence
Ingredients
- 100 g dark chocolate the darker and richer, the better
- 1 yolk egg chicken is fine, duck is better
- 40 g salted butter
- 1 tsp ground Wattleseed
- ¼ tsp ground Mountain Pepperberry
- splash rum or native liqueur to flavour (optional)
- ground Wattleseed, cocoa, or Spicy Fruit Sprinkle to roll balls in
Instructions
- Melt chocolate and butter together. This can be done in the microwave, in short bursts, or on a double boiler on the stove. Do NOT let any water in the mix, or it will seize - turn solid.
- Mix until chocolate and butter are well-combined.
- Beat egg yolk and stir in.
- Add spices and alcohol (if adding). Mix well.
- Put aside until cool and firm enough to handle, but still soft.
- Use a large spoon to scoop out enough to sit in a teaspoon. Use your hands - they will get messily chocolatey (and you'll have to lick it off afterwards, oh the woe) - to create roughly round balls.
- Pop each made truffle into a shallow bowl of cocoa, wattleseed, or Spicy Fruit Sprinkle.
- Toss until the truffle is relatively dry on the surface.
- Refrigerate until solid.
- Serve, if desired, in small decorative cases.
Notes
Note: these melt very easily, so keep in the fridge in a closed container until needed. The butter ensures they don't turn terribly hard.
Can be stored in wattleseed, cocoa, or sugar, to prevent sticking together.
Tags pepperberry, wattleseed
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