You won't believe how easy it is to make these delicious chocolate truffles. Use the best-quality chocolate you can afford and you won't be disappointed. The chilli adds warmth to the chocolate without being overwhelming, a flavour combination that really works. You will need to regrigerate them for 2-3 hours.
200ml thickened cream
1 long red chilli, chopped
1/2 tsp ground cardamon
1/2 tsp ground cinnamon
300g good-quality dark chocolate (58 per cent cocoa)
Dutch cocoa powder to coat
To a small pot, add cream, chilli and spices. Heat gently to warm, then remove from heat and allow flavours to infuse for 20 minutes.
Strain flavoured cream through a sieve to remove - then discard chilli. Bring a saucepan of water to the boil. Remove from heat.
Place a heatproof bowl over the top and add flavoured cream and chocolate, broken into pieces. Make sure bottom of the bowl doesn't come into contact with hot water underneath.
Set aside until chocolate melts. Stir well to combine. Pour into a flat container (a plastic takeaway container is ideal) and refrigerate for two to three hours.
Scoop into small balls with a teaspoon or melon baller and roll gently in cocoa powder.