Chocolate, mint & chilli truffles

Chocolate, mint & chilli truffles

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(1 ratings)

Prep: 10 mins Cook: 10 mins plus 2 hrs chilling


Makes 25 truffles
Make these easy homemade truffles as an edible gift or after dinner treat - balance heat from the chilli with cooling mint extract

Nutrition and extra info

Nutrition: per truffle

  • kcal123
  • fat10g
  • saturates6g
  • carbs6g
  • sugars5g
  • fibre1g
  • protein1g
  • salt0.1g
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  • 150ml double cream
  • 100g milk chocolate, chopped
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

  • 100g dark chocolate, chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 2 tbsp butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 3 tbsp golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…

  • 1 tsp mint extract
  • 2 red bird's-eye chillies, roughly chopped
  • 50g blanched almonds, finely chopped and toasted


  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. 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.

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Comments, questions and tips

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21st Oct, 2014
Will these freeze
12th Oct, 2014
Would love to make these truffles for Christmas but wondered if they would freeze as will be a busy time
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