Prep. time: 30 minutes
Cooling time: 2 hours
 

1. Melt the chocolate and butter, chopped into pieces, in a bain-marie or in the microwave.
2. Whisk by hand until smooth.
3. Add the sifted icing sugar and stir until dissolved.
4. Combine the Espelette chili, egg yolks and crème fraîche and incorporate into the chocolate mixture.
5. Refrigerate the mixture for 2 hours to firm up.
6. Take spoonfuls of the chilled mixture, form into truffles and roll in the cocoa which has been spread on a plate.
7. Place the truffles on a dish or in paper cups. 

Store in a cool place until serving time.

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