Chilli Piper

Sticky Toffee Truffles with Chillilicious Mango & Apple Chilli Chutney

(Serves 6)

1½ tsp Chillilicious Mango &  Apple Chilli Chutney 
200g sticky toffee pudding sponge (pre-made)
1 tsp drinking chocolate 
6 tbsp coconut
Condensed milk to bind



  • Blitz the pudding sponge in a blender until it resembles breadcrumbs. 
  • Add drinking chocolate and blend together.
  • Transfer the mix into a bowl and add just enough condensed milk to bind the mixture into a large dough like ball.
  • Add the Chillilicious Mango & Apple Chilli Chutney and mix in thoroughly.
  • Roll the mixture into small bite-sized truffle balls. 
  • Toast coconut under the grill or in a dry frying pan until lightly browned, set aside to cool.
  • Once coconut has cooled, roll the truffle balls evenly in the coconut.                
  • Place truffle balls on a plate and leave in the fridge to firm up for an hour. 
  • Once set, sit back and enjoy. Sharing is optional!



Recipe created by Jamie Pullar of SRUC Elmwood College
Runner Up of The Chillilicious Cook Off 2012