Christmas gift for foodies: truffles

For our final htf. magazine post of the year, we thought we’d leave you with something truly delicious. Celebrated Australian food editor Lyndey Milan shared this irresistible and oh-so-easy chilli chocolate truffle recipe with us last year, but we loved them so much, we thought they were worth re-visiting! These little chocolates are a great addition to any foodie gift (assuming you don’t gobble them all up yourself!).

Chilli chocolate truffles

Makes 24 truffles
Preparation 5 mins
Cooking time 5-10 mins

• 1 cup (250ml) pure (thin) cream
• 300g good-quality dark chilli chocolate (such as Lindt Excellence Chilli), chopped or grated
• 2 tbs Kahlua, Tia Maria or freshly made espresso
• 1-3 tbs cinnamon sugar or cocoa

Method

Place cream in a saucepan over medium heat and bring to just below boiling point. Reduce heat to low and simmer until reduced by half. Remove from heat and add chocolate and liqueur. Stir until the chocolate has melted.
Cool chocolate mixture in the refrigerator, stirring occasionally, until thick enough to pipe or roll (do not let it set).
Place into a piping bag with a star nozzle and pipe into tiny patty cases. Sprinkle with the cinnamon sugar or cocoa. (Alternatively, spread cinnamon sugar or cocoa on a plate, drop teaspoonfuls of chocolate mixture on top, then toss to coat and quickly roll into balls between your palms.)
Refrigerate truffles to firm up. Keep chilled until needed.

Lyndey’s tip:
You could add 1⁄4 teaspoon chilli powder to the chocolate mixture for extra heat.

Watch Lyndey make these gorgeous Christmas treats