Chilli Chocolates

Break up half of the chocolate into a bowl over simmering water (make sure that the water is not touching the bottom of the pan)

Bring the temperature up to 42°C/110°F, then remove from the heat and allow to cool. Continue to monitor the temperature until it reaches 32°C/90°F.

Carefully spoon the chocolate into the moulds using the back of the teaspoon or a decorating brush to smooth. Tip the mould up to remove any excess chocolate, pouring it back into the bowl.

Chill the moulds for 10-15 minutes, until the chocolate has set.

To make the ganache, place the cream, chocolate and chilli powder (use more or less to taste) in a heatproof bowl and melt over a pan of simmering water.

Remove the ganache from the heat and allow to thicken until it reaches a consistency to fill your chocolates.

Once the chocolates in the moulds have set, fill them with the chocolate chilli ganache.

Chill further in the fridge until the ganache has hardened.

Meanwhile, melt the remaining chocolate as before and carefully spoon over the ganache to seal the chocolate. Chill for 15-20 minutes.

Once completely set turn out the chocolates and wrap ready to gift or decorate your tree.