Sriracha Truffles
400 g Peter’s LenoirTM Semisweet Chocolate
200 g Heavy Cream
60 g Sriracha Sauce
20 g Lime Juice
20 g Vanilla Extract
½ tsp Cinnamon
3 g 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°
- Blend in tempered Peter’s LenoirTM semisweet chocolate until homogenous.
- Add all remaining ingredients.
- Deposit into chocolate shells.
Yield: 72 Truffles
https://peterschocolate.com/recipe/sriracha-truffles/
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