Chocolate, Mint & Chilli Truffles Recipe

Place the chopped dark chocolate in a heatproof bowl.

In a small saucepan, heat the heavy cream until it just begins to simmer.

Pour the hot cream over the chocolate and let it sit for 1 minute.

Stir until the chocolate is completely melted and smooth.

Add the fresh mint leaves and chilli powder to the chocolate mixture. Stir well to combine.

Let the mixture cool at room temperature, then transfer it to the refrigerator for about 1 hour, or until it becomes firm.

Using a spoon or melon baller, scoop out small portions of the chilled truffle mixture and roll them into balls.

Roll each truffle in cocoa powder to coat evenly.

Place the truffles in an airtight container and refrigerate for at least 1 hour before serving.