Chili Chocolate Truffles Recipes

Steps:

• Combine the cream, cardamom and chili powder in a small saucepan over medium heat.
• Bring to the boil.
• Add the chocolate and the butter, and remove from heat.
• Set aside, stirring occasionally with a metal spoon, for 5 minutes or until the chocolate melts and the mixture is smooth.
• Add bourbon and use a metal spoon to stir until smooth.
• Pour the chocolate mixture into a small container (make sure the chocolate mixture is at least 3cm deep).
• Place in the fridge for 4 hours or until firm.
• Place the cocoa in a deep plastic container.
• Dip a melon baller or small metal spoon into boiling water and scoop out 1 ball from the chocolate mixture.
• Tap the truffle directly into the cocoa.
• Gently shake the container to evenly coat the truffle in cocoa.
• Transfer the truffle to a small paper.
• Repeat with the remaining chocolate mixture.
• Serve with coffee.

Steps:

• Pour the cream into a pan and heat until just steaming, but not boiling. Put the chopped chocolate and butter in a bowl, pour over the hot cream, and stir until smooth. Add the golden syrup, mint extract and chilli. Chill until firm, about 2 hrs.
• Using a melon baller roll into 1 tsp balls. Roll the balls in chopped almonds and set on a tray. Cover and chill until serving.