Chocolate, mint & chilli truffles

• double cream↗150ml 150ml
• milk chocolate↗100g 100g

  chopped

• dark chocolate↗100g 100g

  chopped

• butter↗2 tbsp 2 tbsp
• golden syrup↗3 tbsp 3 tbsp
• mint extract↗1 tsp 1 tsp
• red bird's-eye chillies↗2 2

  roughly chopped

• blanched almonds↗50g 50g

  finely chopped and toasted

Step-by-step instructions

1. 1

   Pour the cream into a pan and heat until just steaming, but not boiling. Put the chopped chocolate and butter in a bowl, pour over the hot cream, and stir until smooth. Add the golden syrup, mint extract and chilli. Chill until firm, about 2 hrs.

2. 2

   Using a melon baller roll into 1 tsp balls. Roll the balls in chopped almonds and set on a tray. Cover and chill until serving.