Ingredients
- 150ml double cream
- 100g milk chocolate, chopped
- 100g dark chocolate, chopped
- 2 tbsp butter
- 3 tbsp golden syrup
- 1 tsp mint extract
- 2 red bird's-eye chillies, roughly chopped
- 50g blanched almonds, finely chopped and toasted
Method
-
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.