Spiced chilli truffles,feel good sweet treats............

Who doesn't love chocolate? I mean, really, even those who profess not to have a sweet tooth (myself included) cant usually resist a little sweet treat. Sometimes its the dark fancy stuff, sometimes it cheap and cheerful milk (my own illicit pleasure when I lived in London was a Yorkie bar, even if its not for girls!). I dont really think of white chocolate as being chocolate at all, but lets not get technical.
I was thrilled to receive a box of gorgeous Fairtrade and Tradeaid products recently, and was inspired by the fabulous choice of chocolate, cocoa powder and cinnamon to make these truffles for a friends birthday. They would be perfect to make for your friends/family/someone you want to impress, for the Big Fair Bake which is from 1-18 August, please check it out!
They are rich and creamy, and incredibly easy to make. As you can see from the picture I dont faff around rolling the mixture into balls, buy simply cut it into chunks. This is mainly because I have never managed to roll a truffle without covering myself, the kitchen and even a passing husband in cocoa powder. You may be technically more proficient with cocoa powder, or you dont mind spending hours cleaning your kitchen, either way suit yourself.

The chocolate is simply melted with cream which has been infused with spice and chilli, then set until firm, cut and dusted in a cocoa spice powder. Easy, and completely addictive.

Gently Spiced Chilli Chocolate Truffles

makes plenty, they keep brilliantly in the freezer

500 gr dark chocolate (70% cocoa solids if you can)

200 gr milk chocolate

Pinch sea salt

Pinch ground cinnamon

Pinch allspice

Pinch nutmeg (fresh ground is best)

5 cloves

Large pinch of chilli flakes or use a whole dried chilli

500 ml cream

Small knob of unsalted butter

Spice dust

2 tbsp cocoa powder

½ tsp ground coriander

½ tsp ground cinnamon

¼ tsp chilli powder

Zest of a small orange

Large pinch of sea salt

Heat the cream with the cinnamon, allspice, cloves, nutmeg and chilli to almost boiling, then take off the heat and leave to infuse for 10-15 minutes. Meanwhile put the chocolates and salt in a large heatproof bowl.

Once the cream has had a chance to take on the spice flavours, pop it back on the heat and bring back up to nearly boiling. Pour through a strainer onto the chocolate, and whisk while it melts. Add the butter and continue whisking until you have a glossy mixture. Taste and if you feel like it needs a little more heat add another pinch of chilli flakes. You are looking for a gentle taste of spice with a little bit of heat at the end.

Pour into a tin lined with baking paper or cling film and pop into the freezer for about 1 hour until very firm.

To make your spice dust, simply mix all the ingredients together in a small bowl. This will keep for ages in a small jar in your pantry.

Turn out onto a board sprinkled with your spice dust ,and cut into appropriately sized truffles (I prefer smaller pieces, but you may prefer larger chunks!) Dust the truffles with more spice mix and serve. I put tiny paper cases into a tin, with a truffle in each one to give as a gift, but you could serve simply on a wooden or slate board.

Delicious with a glass of port or whiskey after dinner

You can keep uneaten truffles in a tightly sealed bag in your freezer to pull out as needed, simply dust with more spice mix and serve chilled, yum!