Cinnamon and chilli chocolate truffles Recipe
250g good-quality dark chocolate, chopped
1/3 cup (80ml) thickened cream
1/4 teaspoon ground chilli
1 tablespoon cinnamon sugar
Place the chocolate and the cream into a heatproof bowl. Place the bowl over a saucepan of simmering water, making sure it doesn't touch the water. Stir often until melted.
Carefully remove the bowl and stir in the chilli. Cover and place in the fridge, stirring occasionally, for 2 hours or until firm enough to handle.
Line a baking tray with non-stick baking paper. Roll heaped teaspoonfuls of the mixture into balls and place on the tray. Place balls in the fridge until firm.
Roll the balls quickly to smooth the surface, then roll in the cinnamon sugar. Chill until serving.
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