Spiced Sriracha Truffles
Although it may seem a little strange, combining chocolate and chile peppers is a Mayan tradition that dates back over 2,000 years. It later became a popular treat among the Aztecs as well. now they may not have been playing with Sriracha, but I’m sure they would have if they could have!
Recipe information
Yield
makes 18 to 24 truffles
Ingredients
Preparation
Step 1
In a large heatproof bowl, combine the butter, Sriracha, and chocolate. Set aside.
Step 2
In a medium saucepan over medium-low heat, bring the cream, cinnamon, and orange zest to a simmer. Turn off the heat, cover, and let steep for 5 minutes. Return the mixture to a simmer. Strain the hot cream mixture, then pour over the chocolate. Do not stir. Let the mixture sit for 5 minutes, then stir slowly with a rubber spatula or whisk until it forms a smooth, dark ganache.
Step 3
Cover the ganache with plastic wrap, making sure that the plastic is in direct contact with the chocolate. Let the ganache sit at room temperature for at least 3 hours to firm up, or until ready to use.
Step 4
Line a baking sheet with parchment paper. Scoop out portions of the ganache to make truffles that are about 1 inch in diameter, setting them aside on the baking sheet until all the ganache has been used. Refrigerate for 30 minutes.
Step 5
Spread the cocoa powder out on a shallow plate or pie tin. Using rubber gloves, roll the bits of ganache between your hands to form round balls. Roll each truffle in cocoa powder and place them back on the baking sheet. Once all the truffles have been formed, refrigerate them for another 30 minutes.
Step 6
Store the truffles in a single layer in an airtight container in the refrigerator for up to 7 days, if you can hold out that long. Whenever you are ready to indulge, take the truffles you’re going to eat out of the fridge and let them come to room temperature for the best flavor and texture.
