Chilli Chocolate Truffles

• 8 ounces good quality dark chocolate
• 1/2 cup double cream
• 1 large red chilli (halved and seeds scraped out)
• 1/2 teaspoon cayenne pepper
• 1 pinch salt
• 3 tablespoons cocoa powder for dusting

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

chocolate, double cream, red chilli, cayenne pepper, salt, cocoa powder for dusting

Taken from food52.com/recipes/16086-chilli-chocolate-truffles (may not work)