Bourbon and chilli dark-chocolate truffles
- 250ml (1 cup) double-thick cream
- 50g unsalted butter
- 300g good-quality 70% dark chocolate
- 30ml (2 tbsp) bourbon (optional)
- Pinch red chilli flakes (optional)
- Cocoa powder, to dust
Warm the cream in a double boiler (not allowing the water to touch the bottom of the bowl). Add the butter and chocolate to the cream and stir until melted and smooth. Add the bourbon and chilli flakes, if using, remove from heat and refrigerate to cool until firm, about 4 hours.
Scoop up balls of chocolate mixture with a melon baller or roll in your hands (sunflower oil on your hands will prevent the chocolate from sticking to your palms). Dust the balls with cocoa powder and refrigerate to chill until ready to serve, or pack in a gift box. Keep in a cool spot once wrapped.