Rick Stein served up delicious Mexican chocolate fondant truffles with pasilla chillies and raspberries on Rick Stein’s Road To Mexico.

The ingredients for the truffles are: 1 large pasilla chilli or 4 tsp ground pasilla, 200ml double cream, pinch salt, 1 tsp cayenne pepper (optional), 200g dark chocolate (70% cocoa solids), finely chopped and 6 tbsp cocoa powder.

For the batter (optional): 120g plain flour, 1½ tbsp caster sugar, 1 tsp baking powder, pinch salt, 1 free-range egg, 100ml ice-cold water or milk (water yields a crisper batter coating) and 1 litre corn oil, for deep frying.

To serve: whipped or clotted cream and 250g small strawberries or raspberries.

See all of Rick’s Mexican inspired recipes in his book titled: Rick Stein: The Road to Mexico (TV Tie in), available from Amazon now.