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Chocolate, mint & chilli truffles

Make these easy homemade truffles as an edible gift or after dinner treat - balance heat from the chilli with cooling mint extract

  • Prep: 10 mins
    Cook: 10 mins
    plus 2 hrs chilling
  • Makes 25 truffles
  • Easy
  • Makes 25 truffles
  • Easy
  • Calories 123
  • Carbohydrates 6
  • Saturated Fat 6
  • Sugar 5
  • Protein 1
  • Fat 10
  • Fibre 1
  • Salt 0.1

Nutrition per serving

  • Calories 123
  • Carbohydrates 6
  • Saturated Fat 6
  • Sugar 5
  • Protein 1
  • Fat 10
  • Fibre 1
  • Salt 0.1

Ingredients

  • 150ml double cream
  • 100g milk chocolate, chopped
  • 100g dark chocolate, chopped
  • 2 tbsp butter
  • 3 tbsp golden syrup
  • 1 tsp mint extract
  • 2 red bird's-eye chillies, roughly chopped
  • 50g blanched almonds, finely chopped and toasted

Method

  1. 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.

  2. 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.

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