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Sriracha Truffles

400g Peter’s® LenoirTM Semisweet Chocolate
200g Heavy Cream
60g Sriracha Sauce
20g Lime Juice
20g Vanilla Extract
½ tsp Cinnamon
3g Invertase
Peter’s® LenoirTM Semisweet Chocolate
  1. Prep shell mold with Peter’s Ultra Milk Chocolate and set aside in cool area to harden.
  2. Scald heavy cream and cool below 95°F.
  3. Blend in tempered Peter’s Lenoir semisweet chocolate until homogenous.
  4. Add all remaining ingredients.
  5. Deposit into chocolate shells.
Yield: 72 Truffles