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Confectionery: Chili – Truffle

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Confectionery: Chili – Truffle

The perfect confectionery: chili – truffle recipe with a picture and simple step-by-step instructions.

  • 75 ml Cream
  • 5 g Butter
  • 1 pinch Chili powder / cayenne pepper
  • 100 g Dark chocolate couverture
  • 70 g Whole milk couverture
  • 2 ml Rum
  1. Finely chop the couverture.
  2. Bring the cream and butter to the boil. Add the chilli and stir well.
  3. Remove the cream solution from the plate and add the couverture. Stir with the whisk until the couverture has completely dissolved.
  4. Add the rum and stir well.
  5. Now fill the aluminum capsules with a spoon or slim scoop.
Dinner
European
confectionery: chili – truffle

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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