World Cuisine

Chocolate Chilli Truffles

prep 15 mins cook 5 mins
  • 150 ml (¼ pint) double cream
  • 25 g (1 oz) butter
  • 150 g (5 oz) plain dark chocolate, chopped
  • pinch of chilli powder, plus extra, to serve (optional)
  • 75 g (3 oz) cocoa powder

Heat the cream and butter in a small saucepan until the butter melts and the mixture is simmering. Place the chocolate in a heatproof bowl and pour over the hot cream. Add the chilli powder and stir together until the chocolate melts. Chill for at least 4 hours until firm.

Using a melon baller or lightly oiled hands, shape the chocolate mixture into small walnut-sized balls. Spread the cocoa powder on a plate, then roll each chocolate ball in the cocoa until well coated.

Transfer to individual paper cases or arrange on a plate and serve, sprinkled with a little extra chilli powder, if liked. The truffles will keep for up to 3 days in the refrigerator.

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