Free-form chocolate chilli truffles
- 500g 70 percent dark chocolate, chopped
- 60ml (¼ cup) fresh cream
- 1 red chilli, seeded and finely chopped
- 50g butter
- cocoa powder, for dusting
Line a 20cm x 40cm tin with baking paper.
Place the chocolate, cream, chilli and butter in a small saucepan and stir over a low heat until the chocolate has melted and is smooth.
Pour the mixture into the tin and chill in the fridge until set, at least 2 hours.
Using a melon baller, scrape the mixture into bite-sized pieces and dust them with cocoa powder. Serve with espresso.