Chocolate and smoked paprika truffles

chocolate truffle
Owen Morgan uses smoked paprika in these indulgent after-dinner treats – striking both visually and in their smoky, bitter flavour.

Makes approximately 25


  • 360g good-quality 70% dark chocolate, chopped
  • 30g cocoa powder
  • 180 ml milk
  • 300 ml cream
  • 50ml Spanish brandy or Pedro Ximenez sherry
  • 5 tbsp smoked paprika for rolling – mild, medium or hot, your choice


In a heatproof bowl, mix the chocolate with the cocoa powder.

Pour the milk and cream into a saucepan set over medium heat and heat until almost boiling. Remove from the heat and add to the chocolate and cocoa powder.

Mix until silky smooth, then add the brandy or sherry.

Refrigerate for at least 2 hours until set firm.

Sprinkle the paprika evenly over a plate or shallow bowl.

With a spoon, melon baller, or by hand, roll the chilled truffle mixture into marble-sized balls and toss into the paprika to lightly and evenly coat.

Serve with coffee or after dinner drinks, or as a simple sharing dessert.

Recipe courtesy of Owen Morgan, owner of Bar 44 Tapas y Copas, South Wales

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