Chocolate truffles

Makes 28

Preparation: 15 min

Chilling: 2 hours

• 300 g dark chocolate, broken into pieces

• pinch of salt

• 1 red chilli, finely chopped

• 180 ml (¾ c) cream

• 60 ml (¼ c) desiccated coconut

• 60 ml (¼ c) cocoa powder

• 100 g unsalted nuts, chopped

1 Put the chocolate, salt and chilli in a heatproof bowl.

2 Bring the cream to the boil in a saucepan over medium heat and pour over the chocolate, stirring until it’s melted. Cover with clingfilm and chill in the fridge for 1 hour or until set.

3 Put the coconut in a shallow dish or plate, the cocoa powder in another and the chopped nuts in a third.

4 Using a spoon, scoop small amounts of chocolate mixture out of the bowl, place in the palm of your hand and quickly roll into a ball.

5 Toss in coconut, cocoa powder or chopped nuts to coat all over. Repeat with the remaining mixture.

6 Chill in the fridge again until firm, about 1 hour.

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