Method
Heat the cream on a medium heat until rolling. Meanwhile, break the chocolate into pieces in a bowl. Pour the boiling cream over the chocolate and mix until the chocolate in melted. Sprinkle in the chilli powder and mix well. Leave the mixture to cool for an hour and a half. Roll into bite-sized balls and cover with caster sugar for a lovely crunch! Refrigerate immediately (also suitable for freezing).

The amount of chilli that you use depends on taste. These are great with a really powerful chilli kick, but if you prefer a milder treat, use less chilli.

Thanks to
Kirsty Bolton from the United Kingdom for submitting this Chilli Chocolate Truffles recipe.

Added on 16 March 2009.