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For Ollie 
200g dark eating choc, chopped finely
60ml cream
1 fresh long red chili, seeded and finely chopped
300g dark eating choc melted
stir chopped choc and cream in small pan over low heat until smooth
stir in chilli
transfer to a small bowl then refrigerate for 3 hours
working with a quarter of the mix at a time (keep rest in fridge), roll rounded teaspoons of mixture into balls, place on tray. Refrigerate til firm.
working quickly dip truffles into melted choc, roll gently till evenly covered, return to tray and refrigerate again til firm.
You can subsitute the chilli for 75g of finely chopped glace ginger and 2 tbls grand marnier to make orange and ginger truffles
200g dark eating choc, chopped finely
60ml cream
1 fresh long red chili, seeded and finely chopped
300g dark eating choc melted
stir chopped choc and cream in small pan over low heat until smooth
stir in chilli
transfer to a small bowl then refrigerate for 3 hours
working with a quarter of the mix at a time (keep rest in fridge), roll rounded teaspoons of mixture into balls, place on tray. Refrigerate til firm.
working quickly dip truffles into melted choc, roll gently till evenly covered, return to tray and refrigerate again til firm.
You can subsitute the chilli for 75g of finely chopped glace ginger and 2 tbls grand marnier to make orange and ginger truffles
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