Chocolate Chilli Toffees

Makes 24

Ganache:

75g good-quality dark chocolate, broken into pieces

25g unsalted butter

3T cream

Pinch of dried chillies

Caramel:

50g Selati sugar

1T golden syrup

25g unsalted butter, plus extra for greasing

1 tin condensed milk (385g)

How To Prepare:

1. For the ganache, combine chocolate and butter in a bowl.
2. Bring the cream and chilli to the boil and pour over the chocolate mixture. Stir to melt the chocolate. Leave to cool.
3. For the caramel, heat all the ingredients together gently, stirring continuously, until the sugar has melted and the mixture becomes very thick.
4. Test it by dropping a small amount into a cup of cold water – it should form a soft pliable ball.
5. Pour on a greased piece of baking paper. Allow to cool, then trim off the edges to form a rectangle and cut in half.
6. Spread half of the ganache on top, leaving a 2cm gap at one end. Roll into two tight spirals towards the end which don’t have the ganache on. Cover with cling wrap and refrigerate for 1 hour.
7. Heat a sharp knife in hot water, and use to cut each roll into 1cm slices. Wrap in candy paper or cellophane, twisting each end, then tying it with string if desired.