Here's a simple idea for using up excess chocolate truffle mixture.

1. Make a cheesecake-type biscuit base by crushing up digestive biscuits then adding an equal amount (by weight) of melted butter.
2. Spread the biscuit base into a ramekin type dish (7 or 8cm dia) then spread a thin layer of raspberry jam on top
3. Top with chocolate truffle mixture made to 976bar's recipe (personally I omit the chilli powder) then refrigerate.

Voila, a very simple but sure-fire winner of a dessert which looks like it took a lot of work to create but in reality can be put together in 15 mins.