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–+ servings

Pepperberry chocolate truffles

Four small balls of dusty brown sit in an orange bowl. They are delicious chocolate truffles with pepperberry.
Luscious, grown-up balls of rich chocolate indulgence
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Servings 12 truffles

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. 
Collections pepperberry, wattleseed
Tags pepperberry, wattleseed
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