Spicy truffles

Preheat the oven to 200 ° C.

Halve the red peppers in the length. Place them on a baking tray covered with parchment paper with the cutting edge down. Roast in the oven for about 15-20 minutes.

Take the peppers out of the oven and put them in a pan with lid for 10 minutes or in a sealed plastic bag.

Remove the seeds and scrape the flesh from the skins with a sharp knife. Keep some seeds if you like extra spice.

Put the chocolate in a bowl. Bring the cream to the boil. Remove from the heat, cool slightly and pour over the chocolate.

Let the chocolate melt with stirring. Add the butter, red pepper meat and possibly some seeds. Let stiffen in the refrigerator for at least 3 hours.

Use 2 teaspoons of quenelles (oval balls) of the mixture or roll balls of it. Roll through the cocoa powder.