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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.
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.