Chilli Chocolate Truffles

250g good-quality dark chocolate, chopped
1/3 cup (80ml) thickened cream
1/2 tsp ground chilli
Little plateful of cinnamon and caster sugar in 1:2 ratio, for rolling

Place the chocolate and the cream into a heatproof bowl over a saucepan of simmering water, making sure it doesn’t touch the water, and stir often until melted. Carefully remove the bowl and stir in the chilli before covering and placing in the fridge, stirring occasionally, for 2 hours or until firm enough to handle.

Line a baking tray with baking paper, and roll heaped teaspoonfuls of the mixture into balls and place on the tray. Place balls in the fridge until firm. Once chilled, roll the balls quickly in your hands to smooth the surface, then roll in the cinnamon sugar and place in truffle cups (like muffin cases, but smaller). I get fancy ones every year from Dubai’s Global Village, in the Egyptian pavilion, by the main nut roasting guy. You’ll know it when you see it. If you’re feeling brave, you might also melt some chocolate, and dip the truffles in that instead of rolling in cinnamon. That’s totally hard core.

-by Kristy-Lee Biggs