Chocolate Chilli Truffles

• 100g creme fraiche or soft tofu
• 200g chocolate (dark or milk)
• 1/2 - 1 fresh/dried red chilli pepper,deseeded and finely chopped
• 2-3 tablespoons of honeycomb chunks (or a crunchie bar)
• Garnishes: Dark cocoa powder, Dessicated coconut, Hagelslag aka Hundreds-and-Thousands, Nougatine, Chocolate flakes

1. Grate or chop chocolate in small bits.Heat Creme Fraiche or tofu gently and stir to make the mixture soft and liquid.
2. Add chocolate to cream mixture and stir till it has melted.
3. Add the chilli and honeycomb chunks to the chocolate mixture and stir well.
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. When you're ready to make the balls, lay out the garnishes separately ...or as you desire.
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. 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. 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.

creme fraiche, chocolate, red chilli pepper, honeycomb, cocoa

Taken from food52.com/recipes/2130-chocolate-chilli-truffles (may not work)