Preparation time: 20 minutes
Refrigeration time: 4 hours
Serves: 32 Truffles
1 cup heavy cream, or coconut milk
12 oz. dark chocolate
1-2 Gloucester Chilli Farm Dried Ghost Chillies
Cocoa powder to coat
Place the heavy cream into a saucepan over a low flame until it almost boils.
Add the dark chocolate and heated heavy cream into a medium size mixing bowl, using a wired whisk, whisk the mixture until the chocolate has melted.
De-seed and finely chop the chillies – wear gloves if you can! Add 1 chopped chilli to the mixture to start with. Add more for a spicier taste!
Let the mixture set in the fridge for at least 4 hours until hardened.
Take a small scoop of the mixture using a cookie scoop or tablespoon and roll the mixture into balls, roll them over the cocoa powder or a coating of your choice.
Instead of just cocoa powder coat half of the balls whilst still soft with ground pistachio nuts, make sure whoever you’re going to serve them to know you’ve used nuts!
Keep refrigerated until it is time to serve.