1

Combine the cream, cardamom and chilli powder in a small saucepan over medium heat. Bring to the boil. Add the chocolate and butter, and remove from heat. Set aside, stirring occasionally with a metal spoon, for 5 minutes or until the chocolate melts and the mixture is smooth.

2

Add bourbon and use a metal spoon to stir until smooth.

3

Pour the chocolate mixture into a small container (make sure the chocolate mixture is at least 3cm deep). Place in the fridge for 4 hours or until firm.

4

Place the cocoa in a deep plastic container. Dip a melon baller or a small metal spoon into boiling water and scoop out 1 ball from the chocolate mixture. Tap the truffle directly into the cocoa. Gently shake the container to evenly coat the truffle in the cocoa. Transfer the truffle to a small paper case. Repeat with remaining chocolate mixture. Serve.

Serving size: 1/6 of a recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.