Makes 40

Ingredients

Method

  1. Combine cream, honey, orange rind and chilli in a small saucepan and bring to a gentle simmer for 1 minute. Remove from heat and take out orange rind, stir in chocolate until melted, cover and refrigerate for 1 hour.
  2. Dip a small melon baller or teaspooon into icing sugar and scoop chocolate mixture into balls. Roll in chopped pistachios then refrigerate for 1 hour before serving.

Additional Information

* Adjust chilli powder to taste. Some dark chocolate may contain traces of lactose, check the labels before using.

Variations

Add 2 tablespoons of chopped raisins soaked in rum to the chocolate mixture

Roll truffles in:

  • Chopped chocolate coated coffee beans
  • Finely chopped toasted almonds
  • Lightly toasted coconut
  • Cinnamon and cocoa mix

Click to view recipe Nutritional Information

Servings per yield: 40 Serving size: 12g (1 Truffle)
Per Truffle (12g) Per 100g
Energy (kJ) 225 1817
Protein (g) 0.7 5.5
Total Fat (g) 3.6 29.0
Saturated Fat (g) 2.5 20.4
Carbohydrate (g) 4.8 38.5
Sugars (g) 4.5 36.4
Dietary Fibre (g) 0.5 3.9
Sodium (mg) 5 37
Calcium (mg) 10 81