Chocolate truffles with chili

Let the chocolate melt in a bain-marie and remove from the heat source.

In the meantime, bring the whipped cream to the boil and let it cool down until lukewarm. Mix the chocolate with the whipped cream and beat the mixture lightly.

Beat in the butter and nuts and chillies to taste. Let this mixture cool down and then stiffen in the refrigerator for a few hours.

Form small balls of the mixture. Sprinkle a layer of cocoa powder mixed with cinnamon on a plate and roll the balls through. Allow the truffles covered in the refrigerator to stiffen further.