Chocolate truffles

Ingredients 

1 carton of double cream (250 ml) 

400g bittersweet chocolate 

25g (1 tbsp) butter 

4 cubes of Dorot chopped chilli 

Cocoa powder 

• Bring the double cream to simmer in a pot 
• Mix the chocolate and cubes of chilli in a bowl 
• Pour the hot cream into the bowl and blend thoroughly 
• Mix in the butter 
• Cool mixture for about 3 hours or until firm enough to roll 
• Line a baking tray with baking paper 
• Roll 2 teaspoons of truffle mixture between fingers into a ball, repeat with remaining truffle mix 
• Roll truffles in cocoa powder  
• Transfer truffles to the prepared sheet, chill until firm and serve