Chilli Chocolate Truffles

1. 1

   Slowly bring the cream and red chilli to a boil over a medium low heat.

2. 2

   Remove the chilli from the cream and pour over the chopped chocolate, cayenne pepper and salt. Leave to sit for 1-2 mins, then whisk until smooth. Put the bowl in the fridge for about an hour to firm up.

3. 3

   After an hour, remove from the fridge. With a teaspoon, spoon mounds onto a large baking tray lined with grease-proof paper. You'll get 20-25 depending how large you make the mounds. You can but the tray back in the fridge for about 15-20 mins, to firm the mounds a little.

4. 4

   Roll the mounds into balls between your palms. Put cocoa powder in a bowl and roll the balls in it to cover. Put back on the baking tray and chill until set. Store in a airtight container in the fridge.

* Per serving · 4 servings · Values may vary.