Chocolate truffles

Put the double cream in a small pan with the butter, chilli (if using) and vanilla. Put over a low heat to melt the butter, then stir until smooth. Remove the chilli once the butter has melted. Meanwhile, finely chop the chocolate (you can do this in a food processor); put in a heatproof bowl with a pinch of salt.

Pour the cream mixture over the chocolate to cover, then leave to sit for 1 minute before gently stirring to combine. (The figure-of-eight method works really well here – scrape down the sides as you go.) Be careful not to overmix, as this can make it split. Chill in the fridge for 1-2 hours to firm up.

Once firm, use a teaspoon to scoop out truffles, then shape them into rough balls with your hands. If they are sticking to your hands, dust them in cocoa powder.

Place your truffles on a baking sheet and set aside. In a bowl, mix the crushed digestives and hazelnuts, roll ½ of the truffles in this mixture to lightly coat. Dust the remaining truffles in cocoa powder, then coat with the gold spray to create a gorgeous gold shimmer. You can either store these in an airtight container in the fridge for up to 7 days or freeze for up to 3 months, wrapped in baking parchment in an airtight container.