Chocolate Chilli Truffles

1. 1

   Grate or chop chocolate in small bits.Heat Creme Fraiche or tofu gently and stir to make the mixture soft and liquid.

2. 2

   Add chocolate to cream mixture and stir till it has melted.

3. 3

   Add the chilli and honeycomb chunks to the chocolate mixture and stir well.

4. 4

   Put in a bowl and leave to cool down at room temperature. Then refrigerate for a few hours/overnight so that chocolate thickens.

5. 5

   When you're ready to make the balls, lay out the garnishes separately ...or as you desire.

6. 6

   Using a teaspoon, measure out a portion of the (refrigerated) chocolate mixture. Roll it between your palms to form a round ball. Repeat with the other balls until the chocolate mixture is all used up.

7. 7

   Dip each truffle ball into a garnish, roll round to coat and then set on a flat plate or in a tin. Refrigerate till ready to serve.

8. 8

   The results: Lovely, chocolatey with a hint of spice and some crunch with not a lot of heat but the pleasure it gives...and the sense of accomplishment which can't be quantified.

* Per serving · 4 servings · Values may vary.

No additional tips available.