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
- Prep shell mold with Peter’s Ultra Milk Chocolate and set aside in cool area to harden.
- Scald heavy cream and cool below 95°F.
- Blend in tempered Peter’s Lenoir semisweet chocolate until homogenous.
- Add all remaining ingredients.
- Deposit into chocolate shells.
Yield: 72 Truffles
https://peterschocolate.com/recipe/sriracha-truffles/
Search
Wasabi & Turmeric Truffles
Sour Cream & Poppy Seed Truffles
Churro Truffles
Recommend
Share