Takes 1 hour 20 minutes
- 140g double cream
- 2 tbsp rum
- 200g dark chocolate, broken into pieces
- 2 tbsp cocoa powder
- 1 tsp chilli powder
- 1 tsp finely ground black pepper
Heat the cream and rum in a saucepan and simmer for 2 minutes. Take off the heat and stir in the chocolate, stirring until it melts completely. Transfer to a bowl, cover, and chill for 1 hour only.
On a large plate, combine the cocoa powder, chilli powder and pepper, then with a teaspoon, scoop out small balls of the mixture to make your individual truffles. Roll each into the dry mixture and set on another tray. Chill for 10 minutes, then bag up and make pretty with ribbons. Label advising people to keep chilled and eat within a week.