Ingredients

• 1 large pasilla chilli or 4 tsp ground pasilla
• 200ml/7fl oz double cream
• pinch salt
• 1 tsp cayenne pepper (optional)
• 200g/7oz dark chocolate (70% cocoa solids)
• finely chopped
• 6 tbsp cocoa powder
• 120g/4¼oz plain flour
• 1½ tbsp caster sugar
• 1 tsp baking powder
• pinch salt
• 1 free-range egg
• 100ml/3½fl oz ice-cold water or milk (water yields a crisper batter coating)
• 1 litre/1¾ pints corn oil
• for deep frying
• whipped or clotted cream
• 250g/9oz small strawberries or raspberries

Directions

• To make the truffles
• if using a whole chilli
• toast in a dry pan over a medium heat then blend into a powder in a spice grinder. (Skip this step if using ground pasilla)
• Heat the cream
• ground pasilla
• salt and cayenne
• if using
• in a saucepan over a medium heat. When the cream is hot but not boiling
• remove from the heat and stir in the chocolate until melted. Set aside to cool and place in the fridge until firm enough to shape into balls.
• Line a baking tray with baking paper and place the cocoa powder into a small bowl. Using two teaspoons
• shape the chocolate into 15–18 small ovals. Drop into the cocoa then
• using your hands
• work quickly to roll into balls
• dusting with cocoa as you go. Place onto the baking paper and freeze for at least 3 hours
• preferably overnight (see tip if only making the truffles). Once frozen
• they can be kept for a week or two. Store them layered with baking parchment in a plastic box with a lid.
• To make the batter
• sift the flour
• sugar
• baking powder and salt into a bowl. Make a well in the centre and add the egg. Whisk the egg
• gradually drawing in the flour from the sides to make a paste. Add the water or milk a little at a time until you have a smooth
• thick batter.
• Heat the oil to 175C in a large saucepan (CAUTION: hot oil can be dangerous. Do not leave unattended). In batches
• shake the excess cocoa off the truffles then dip them into the batter and carefully lower them into the hot oil for a couple of minutes until golden-brown. Set each batch aside on kitchen paper to drain. Trim any ragged edges with scissors and dust with cocoa powder.
• Serve immediately with whipped or clotted cream and fresh
• red berries.