Here's some thing I invented this Christmas based on the traditional Ecuadorian combination of chocolate and chillies. Only for the most adventurous gourmets amongst you!
Happy New Year to all!
Before you start make sure you have the following:
A heavy bottomed pan
A small sieve
Now to the edibles. You will be needing:
A block of black cooking chocolate with as high a percentage of cocoa as you can find
1/4 cup of strong black coffee (an espresso will do)
1 tablespoon of sugar
1/2 tablespoon of butter
2 fresh chillies, seeds removed and finely chopped (but I am sure dried will do if you don't have your own growing in a pot on the balcony)
A good handful of roughly chopped walnuts, or more if you like
Cocoa powder (the best I've found on the Greek market is VAN HOUTEN).
Cut the chocolate into small pieces and throw into the aforesaid heavy bottomed pan with the sugar and the coffee. On a slow flame melt gradually stirring with your wooden spoon until fully blended. Add the butter and chillies and reduce a bit until its a thick mass stirring all the while (about 5 mins.)
Add the walnuts, give a couple more stirs and turn over on a buttered surface to cool down.
When its as thick as, say, plasticine, form into small irregular balls so as to resemble real truffles, and dust with the cocoa powder. This is best achieved by pressing the powder through the small sieve.
Refrigerate until ready to serve.