|125毫升雙層奶油||125 ml double cream|
|25克 無鹽牛油（奶油）||25g unsalted butter
(about a walnut-sized)
|250 g good-quality dark chocolate (70% cocoa solids), broken into small pieces|
|一小撮海鹽||1 pinch sea salt|
|少許白蘭地||1 splash brandy|
|1把榛子(壓碎）||1 large handful of hazelnuts, bashed up|
|50克 可可粉||50g cocoa powder|
|一小撮辣椒粉||1 pinch of chilli powder|
Break the chocolate into little chunks and place in a small bowl. In a saucepan, bring the cream to the boil, add the butter and take off the heat. Pour the cream over the chocolate chunks and leave to stand for a few minutes, giving the chocolate a chance to melt.
2. 將混合物攪拌後先擱置數分鐘，然後再稍為攪拌至完全混合，用蓋／保鮮紙蓋上，放在冰箱約2小時。Stir the mixture and leave for another few minutes. Stir it again to make sure it’s mixed thoroughly, then cover and refrigerate for at least 2 hours or until set.
Toast the hazelnuts, bash them up into fine bits and place them in a shallow bowl. Place the cocoa in another shallow bowl. With a teaspoon, scoop out little balls of the set truffle mixture. Roll in the palm of your hand, then in either the cocoa or bashed up hazelnuts to coat.
4. 用最後餘下的巧克力混入辣椒粉， 製作「驚喜巧克力松露」。
When you’ve used up most of the mixture, stir in the dried chilli. Make the last few (surprise) truffles, then place them in the fridge to firm up for about half an hour before serving them with a cup of coffee or wrapping them as a gift.
Source: Jamie Oliver. com