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Decadent Chilli Chocolates



36 piece(s)

  • 250 g dry roasted almonds
  • 100 g Coconut sugar
  • 4 dried chillies
  • 1 cinnamon stick
  • 250 g unsalted butter
  • 50 g honey
  • 40 g cocoa powder

Recipe's preparation

  1. Place Almonds into TM bowl and chop for 4 secs Sp.5   set aside

    Place Coconut sugar, chillies & Cinnamon quill into TM BowlMill 6 secs / Sp.9 scrape down sides of bowl, repeat process until mixture comes together.  set aside

    Place butter into TM bowl & chop 10 secs Sp.8, scrape down sides of bowl thenMelt 10mins 37* Sp.2

    Add reserved sugar/chilli paste to bowlCook 10mims 37* Sp.2

    Add honey & CocoaCook 10 mins 37* Sp.1, then blend 1 min Sp.9Add chopped almonds to mixture

    Spoon into chocolate moulds

    Place in freeze to set

    Serve from freezer



At room temp the chocolates have a soft truffle texture

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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