• 200 ml double cream
  • 0.25 tsp crushed chillies, depending on desired heat level
  • 200 g Belgian dark chocolate (76% cocoa solids)
  • 25 g butter, diced
  • 2 pieces stem ginger, finely chopped, plus 2 tbsp of the stem ginger syrup
  • 25 g cocoa, to coat


  1. 1

    Place the double cream and crushed chillies in a pan and bring to just below boiling point. Cover the pan and leave to infuse for 30 minutes.

  2. 2

    Break up the chocolate into small pieces. Tip into a mixing bowl and add the butter, stem ginger, ginger syrup and a pinch of salt. Reheat the infused cream gently until almost boiling, then strain through a sieve on to the bowl of chocolate.

  3. 3

    Leave to stand for a minute or so to allow the chocolate and butter to melt, then stir until glossy and well combined. Cover and chill until set – around 3 hours.

  4. 4

    Sift the cocoa into a shallow bowl or dish. Use a teaspoon to scoop out a few truffles at a time, then roll into a ball with your hands and drop into the bowl of cocoa. Roll in the cocoa until coated, then place on a tray lined with baking paper. Chill in the fridge until ready to serve, or freeze.


    Get ahead: the truffles can be made up to a month ahead and stored in an airtight container in the freezer. Remove from the freezer an hour before serving.


    Kitchen secret: adjust the amount of chilli to suit your tastes; ¼ tsp provides a pleasant heat without overwhelming the ginger flavour – increase to ½ tsp if you want more of a kick. Make sure that you use chocolate with a high cocoa-solid content, both for flavour and a good consistency.

Nutritional Details

Each serving provides
  • Energy 461kj 110kcal 6%
  • Fat 9.3g 13%
  • Saturates 5.8g 29%
  • Sugars 4.3g 5%
  • Salt 0.05g <1%

% of the Reference Intakes

Typical values per 100g: Energy 2089kj/499kcal

Each serving provides

5.0g carbohydrate 1.2g fibre 0.9g protein

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