Spicy Chocolate Balls
ready in 2 h. 40 min.
Heat the creme fraiche, add the chocolate and stir until dissolved.
Stir in the chili, cognac and butter and chill until the mixture is firm but not solidified (around 2 hours).
Scoop out teaspoonfuls of the truffle mixture and use your hands to quickly roll into balls.
Roll the truffles in cocoa powder and then roll across a wire rack to pattern the surface.
Serve in paper cases if desired.