Inspired by the spiced Mayan hot chocolate that Vianne Rocher (played by Juliette Binoche) prepared at La Chocolaterie Maya, this truffle recipe belongs to author Joanne Harris, who penned Chocolat, the novel on which the movie is based. These are sinfully rich bites of pure passion.
La Chocolaterie Maya Truffles
- 300g 70% dark chocolate, finely chopped
- 200g fresh cream
- 75g unrefined light brown sugar
- pinch chilli powder
- seeds of ½ vanilla pod
- large pinch ground cinnamon
- 100g toasted and finely chopped hazelnuts, to roll
Grease and line a baking tray, about 20cm x 16cm in size, with baking paper. Place the dark chocolate, fresh cream, sugar and spices in a glass bowl over a pot of simmering water (do not let the bottom of the bowl touch the water) to melt. Remove from the simmering water and mix until evenly blended.
Refrigerate until firmly set, at least 1 hour. When set, use a teaspoon to scoop out evenly sized balls and roll them between your palms, one at a time.
Roll the truffles in the hazelnuts and serve. Alternatively, store in an airtight container in the fridge for up to 1 week.