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