Decadent dark chocolate chilli truffles

With only 5 ingredients, these decadent truffles will soon become a family favourite! Best served with a shot of expresso.

You will need:

Supa Mama® baking paper
500g of 70% dark chocolate, chopped
¼ cup fresh pouring cream
1 red chilli, seeds removed and finely chopped
50g butter (salted or unsalted)
Cocoa powder for dusting

To make:

1. Line a 20cm x 40cm tin with baking paper. This will ensure you can remove your delicate truffles with absolute ease!
2. In a small saucepan, over low heat, melt the chocolate, cream, chilli and butter whilst stirring.
3. Pour the mixture into the tin and chill in the fridge for at least 3 hours.
4. Use a melon baller to create bite-size “balls” (they shouldn’t be perfectly round so go wild!) and dust with cacao powder for an elegant finish.